Breakfast or dessert?
There is something about dessert-y breakfasts that I love.
And this Cinnamon Brûléed Croissant French Toast with Strawberry Compote represents just that – a dessert-y, extra sweet breakfast for those mornings when you want to treat yourself. You can also let the croissants sit in the egg mixture overnight, and then simply dip in the cinnamon sugar mixture, and fry in the morning. An easy but fancy breakfast? I think so.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Cinnamon Brûléed Croissant French Toast with Strawberry Compote.
Strawberry Compote
- 2 cups fresh strawberries, chopped
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon juice
Cinnamon Brûléed Croissant French Toast
- 1/2 cup white, granulated sugar
- 1-1/2 tablespoons ground cinnamon
- 1 large egg
- 1 teaspoon milk
- 1 teaspoon unsalted butter
- 3 mini croissants
- To make strawberry compote, add chopped strawberries, cinnamon, and lemon juice to small saucepan over low heat. Cook for 15-20 minutes or until strawberries are very soft and have released their juices. Remove from heat, and set aside.
- Combine sugar and cinnamon in a flat dish. Whisk egg and milk in a small, wide bowl. Heat butter in a large pan over medium heat. Dip each croissant first into egg mixture and then into cinnamon sugar. Then place on pan, and cook for 1-2 minutes on each side or until golden brown and brûléed. Top with strawberry compote, and enjoy!
