Welcome

Welcome to The Lunch Belle, a NYC based food and travel website that views various dining scenes and destinations through the lens - and belly - of a highly opinionated thirty-something.

xoxo, 

Lindsay

Search this site
My delicious calendar
Contributions & affiliations

Tabelog Reviewer TheLunchBelle

 

 

Login
« This week in NYC dining news... | Main | Recipe: Summertime Burgers & Fixin's »
Friday
Jun052009

Recipe: Croissant Pain Perdu with Brown-Sugar Butter

 

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
Place both ingredients in a small, shallow, microwave-safe bowl. Cover loosely with a paper napkin/towel and microwave for 20-30 seconds, or until butter appears spreadable (NOT melted). The consistency should resemble cake icing.
Remove from microwave and stir until smooth and blended. Great for topping on biscuits, muffins, French toast, pancakes, toast, etc.

PrintView Printer Friendly Version

Reader Comments (2)

I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

Susan

http://ovarianpain.net" rel="nofollow">http://ovarianpain.net

July 29, 2009 | Unregistered CommenterKARMINA

Thanks so much, Susan! I really appreciate your kind words and hope you enjoy what's to come on The Lunch Belle!

August 1, 2009 | Unregistered CommenterThe Lady Who Lunches

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>