Raspberry Ricotta Croissant French Toast Recipe
This Raspberry Ricotta Croissant French Toast recipe features flaky croissants soaked in a cinnamon-vanilla egg mixture, pan-fried to golden perfection, and topped with a luscious whipped ricotta cream and fresh raspberries. A delightful twist on classic French toast, perfect for a special breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
French Toast Mixture
- 1 1/2 cups whole milk
- 3 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 8 small croissants
- Butter, for greasing
- Cinnamon sugar, for sprinkling (optional)
Ricotta Topping
- 1 cup whole milk ricotta cheese
- 1/4 cup heavy cream
- 1 tablespoon honey (optional, for sweetening ricotta)
Fruit and Serving
- 1 cup fresh raspberries
- Real maple syrup, for serving
Instructions
- Prepare the egg mixture: In a shallow, medium-sized bowl, whisk together the eggs, whole milk, vanilla extract, and cinnamon until fully combined to create the custard base.
- Soak the croissants: Dip each croissant in the egg mixture, allowing each side to soak for 1 to 2 minutes to absorb the flavors.
- Cook the croissants: Heat a large skillet or griddle over medium heat and coat generously with butter. Place the soaked croissants on the skillet in batches, avoiding overcrowding, and cook until golden and crisp on each side, about 3 to 4 minutes per side. Remove and sprinkle with cinnamon sugar if desired.
- Make the ricotta topping: In a mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the ricotta cheese and stir in 1 tablespoon of honey for a sweetened ricotta spread.
- Prepare the raspberries: In a small bowl, mash half of the fresh raspberries. Stir in the remaining whole raspberries to create a textured berry topping.
- Assemble and serve: Top the cooked croissant French toast with the whipped ricotta mixture, spoon over the fresh and mashed raspberries, and drizzle with real maple syrup. Enjoy immediately.
Notes
- For a baked version, soak the croissants in a larger quantity of custard, refrigerate for at least 1 hour, then bake at 375°F for 45-50 minutes until golden and crisp.
- If the baked French toast starts browning too quickly, cover it loosely with foil to prevent burning.
- Use freshly made or day-old croissants for best texture and absorption.
- Honey in the ricotta is optional; omit for a less sweet topping or substitute with maple syrup.
- Cinnamon sugar topping is optional but adds a nice crunch and extra flavor.
