Who doesn’t LOVE french toast? Try this fun twist on the breakfast classic for your next holiday brunch. I topped the croissants with cranberry apple compote, but feel free to get creative with toppings.
Cranberry Apple Compote
Ingredients
- 2 apples, Honeycrisp are my favorite
- 1 cup fresh or thawed frozen cranberries
- 1/2 cup water
- 2 Tbs. sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Method
Combine all ingredients in large pot over high heat. Bring to boil.
Reduce heat and let simmer for a half hour, until the apples are nice and soft.
Croissant French Toast
Ingredients
- 5 large eggs
- 1 cup almond milk
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 4 croissants
- 1 tablespoon unsalted butter, melted
Method
Slice the 4 croissants horizontally.
Whisk together the eggs, almond milk, sugar, cinnamon, nutmeg, and allspice in mixing bowl. Dip the croissants into the mixture, making sure both sides are evenly coated.
Heat a griddle (or skillet) over medium heat. Brush with butter. Place the coated croissants on the griddle and let cook for about 5 minutes per side, or until they are browned.
Place 2 halves on a plate and top with cranberry apple compote. Bon appetite!
jon latessa 