Croissant french toast topped with a mixed berry compote and crème anglaise.
- 3 C mixed berries, fresh or frozen
- 1/4 cup strawberry jam or preserves
- 1 1/2 tbsp lemon juice
- 1/2 C granulated sugar
- 1 C heavy cream
- 1 C whole milk
- 1/2 tbsp vanilla bean paste
- 6 large egg yolks
- 1/2 C granulated sugar
- 6 slices croissant toast, or 3 croissants split lengthwise
- 3 large egg yolks
- 1/2 C heavy cream
- 2 tbsp light brown sugar, packed
- 1 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 1 tbsp AP flour
- 1 tsp pure vanilla extract
- pinch of salt
- salted butter for frying
- powdered sugar for serving
- Start by making the crème anglaise so it has time to cool and thicken before serving. Place a heavy saucepan over medium heat and pour in your milk and cream. While you wait for it to heat up, grab a mixing bowl and stir together the egg yolks and sugar until well combined.
- Once the milk and cream mixture is heated through – look for bubbles around the edges of the pan and do NOT let it boil – remove it from heat.
- Spoon a bit of warm milk into your egg and sugar mixture, about 1/3 of a cup at a time. This will temper the eggs. If you pour the liquid directly into them there’s a chance they’ll scramble. After the yolk mixture has been warmed whisk it into the milk mixture and place back on the burner and reduce heat to low.
- Whisk in the vanilla bean paste and continue cooking for 5-7 minutes. It’s ready when the mixture coats the back of a spoon (dip a spoon into the custard, then run your finger across the back of the spoon. If there’s a clear path, it’s done); remove it from heat.
- Pour the entire mixture through a fine sieve or strainer to remove any lumps. Cover and chill until ready to use.
- Start on the compote by placing a large skillet or saucepan over medium-high heat. Add the berries, sugar, and lemon juice and stir together. Bring to a boil, then reduce heat to medium and stir in the strawberry jam. Continue to cook for 10 minutes, stirring frequently. Remove from heat and set aside.
- In another bowl, whisk together all of the french toast ingredients – except the bread and butter – to make a custard. Thin it out with more cream or a splash of whole milk if you prefer (I like a thick batter).
- Heat a large skillet over medium heat and add a tablespoon of butter. Dip your croissant slices into the custard and toss to coat (do not let soak), then lay it gently in the pan. Repeat with as many slices as your skillet can hold without them touching.
- Cook for 3-4 minutes, or until golden brown, then flip and continue to cook for another 2-3 minutes. Optionally, you can use tongs to hold the bread up so you can cook the sides/edges as well.
- Keep the french toast warm in a 200ºF oven until it’s all ready.
- Dust with powdered sugar, then spoon on the desired amounts of compote and crème. Dassist! Enjoy!
- This makes a fairly large amount of crème and compote because they go well on many different things so I like to have extra. They’ll last in the fridge in tightly covered containers for about a week and can be served hot or cold. Reduce the ingredients by about half for both if you only want enough for this dish.
- If you have vanilla pods you can use a whole pod, split and scraped out instead of vanilla bean paste.