Recipe: Croissant Pain Perdu with Brown-Sugar Butter
Friday, June 5, 2009 at 5:56AM
The ULTIMATE French twist on French toast! Easy to make and decadent to eat, this recipe is sure to impress!
Recipe: Croissant Pain Perdu with Brown-Sugar Butter
Ingredients (makes 2-4 servings):
- 1 5-ounce can evaporated milk
- 3 ounces buttermilk
- 1 egg
- 1 tablespoon brown sugar
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 croissants (day-old is best), sliced in half lengthwise
- Butter (to grease pan)
- Brown-sugar butter (recipe further below)
- 100% pure maple syrup
- Powdered sugar
In a shallow bowl (I use a square dish that’s about 6’ in diameter on each side), combine the first 7 ingredients and whisk until evenly blended. Place halved croissant slice directly in to bowl with wet ingredients, allowing it to soak up liquid. Flip to other side and repeat, allowing each side to soak for approximately 30 seconds. Place moistened croissant slice on a separate dry plate, and repeat steps above.
Grease griddle with butter and allow warming for approximately 2 minutes on medium heat. Delicately place croissant halves on to griddle and cook each side for approximately 3 minutes (or until golden brown). Remove from heat and plate for service. Top each half with a dollop of brown-sugar butter (recipe below), a dusting of powdered sugar, and maple syrup.
Recipe: Brown-sugar butter
Ingredients (makes 2-4 servings):
- 2 tablespoons butter
- 1 tablespoon brown sugar
Remove from microwave and stir until smooth and blended. Great for topping on biscuits, muffins, French toast, pancakes, toast, etc.
Reader Comments (2)
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Susan
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Thanks so much, Susan! I really appreciate your kind words and hope you enjoy what's to come on The Lunch Belle!