French toast quite literally lives up to its name here. Creamy, rich eggnog and buttery, flaky croissants come together to create this absolutely delicious dish.
This recipe takes the “French” in french toast to new levels. Buttery, flaky croissants are dredged in a rich eggnog mixture before being pan fried in ghee or butter and then sprinkled with cinnamon-coconut sugar and a generous drizzle of maple syrup. Served with some fresh plump berries, a hot cup of coffee, and some freshly squeezed orange juice (maybe with champagne) and you’ve got yourself a family-friendly comfort meal for the ages.
This is the perfect dish to share on one of those cold and cozy winter mornings at home as you gather around the table and take your time enjoying a breakfast or brunch spread together.
Prep Time: 10 Minutes
Cook Time: 7 Minutes
Yield: Serves 2
For the Toast:
2 croissants, sliced in half lengthwise
½ cup non-dairy or traditional eggnog (I use TJ’s Almond Nog)
2 teaspoons vanilla extract
1 teaspoon cinnamon
2 tablespoons ghee
For Topping & Serving:
½ teaspoon cinnamon
2 teaspoons coconut sugar
Maple syrup for serving
In a bowl, whisk eggs, eggnog, vanilla extract, and cinnamon.
Heat ghee over medium heat. Dredge croissant halves in batter and place in pan, interior down first. Cook 4 minutes until golden brown, and flip to cook exterior for 3 minutes.
Combine cinnamon and coconut sugar in a pinch bowl. Sprinkle each piece of toast. Serve immediately with Apple Cinnamon Compound Butter, maple syrup and fresh berries.