I eat it with my hands, ngl.
- 1 package croissant toast (about 10 slices) or 6 large croissants, halved
- 2 C heavy cream
- 2 large egg yolks
- 3 tbsp salted butter, as needed
- 3 tbsp vegetable oil, as needed
- 2 tbsp all-purpose flour
- 1 tbsp powdered sugar
- 1 1/2 tsp granulated sugar
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 tsp vanilla bean paste
- Grab a medium-sized mixing bowl and whisk together the egg yolks, sugars, vanillas, cinnamon, and flour. After it’s well combined with no lumps, whisk in the heavy cream as well. This is your custard! Set it aside and prepare your skillet.
- Place a wide – at least 10″ – skillet over medium heat and let it warm up for a few minutes. Add about a teaspoon of oil and a teaspoon of butter to the pan, and swirl it around so it coats the surface.
- Dip a single slice of croissant toast into the custard. Submerge it completely, and pull it out immediately. Let the excess drip back into the bowl, and add the toast to the pan. Press down on it – especially the center – to make sure it all comes into direct contact with the pan. Repeat until the surface of the pan is covered, but don’t crowd it.
- Cook the toast for about 7 minutes on each side, until it’s golden brown in color and a bit crisp along the edges. Add a bit more butter after the first flip. When the toast is done to your liking remove it from the pan and transfer it to your oven (preheated to its lowest setting) to keep warm while you finish cooking the rest of the toast. Add more oil and butter between each batch, as needed, and keep adjusting the heat, as needed so things don’t burn.
- Dust with powdered sugar and enjoy. Serve hot. Dassit!
Read the post above the recipe for all my tips for success!
- Prep Time: 5
- Cook Time: 15