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Almond Croissant French Toast with Almond Butter Syrup

Bobby Flay
Servings: 4
15 to 30 min

Use your leftover croissants for this delicious almond french toast!

  • Ingredients
  • step-by-step directions
Almond Croissant French Toast with Almond Butter Syrup
  • 4 large eggs
  • 2 tablespoons granulated sugar
  • 1 1/4 cups half-and-half
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 4 fresh all-butter croissants
  • pinch of fine sea salt
  • 1/2 cup clarified butter (1 stick)
Almond Butter Syrup
  • 1/2 cup unsalted butter (1/2 stick)
  • 1/4 cup sliced almonds
  • 3/4 cup pure grade B maple syrup
  • 1/4 teaspoon pure almond extract
  • powdered sugar (to serve, optional)
  • For the Almond Croissant French Toast: Preheat oven to 250ºF.  Line a baking sheet with parchment paper.
  • Whisk together the eggs and granulated sugar in a small baking dish until smooth.  Whisk in the half-and-half, vanilla, almond extract, and salt.
  • Cut the croissants almost in half lengthwise and open them up.
  • Heat 2 tablespoons of the clarified butter in a medium sauté pan over medium heat until it begins to simmer.  Dip one of the croissants into the custard for 10 seconds, flip, and soak the other side for 10 seconds. (Do not over-soak or it will fall apart because the croissant is fresh, not stale.)  Carefully add it to the pan, cut side down and cook until golden brown and a crust has formed, about 1 1/2 minutes.  Flip and cook until the bottom is crisp and golden brown too, another minute or so.  Transfer to the baking sheet and repeat with the remaining croissants. Keep warm in preheated oven until served. 
  • Serve the croissants topped with the Almond Butter Syrup and a dusting of powdered sugar, if desired.
  • For the Almond Butter Syrup: Melt the butter in a small sauté pan over medium heat until it begins to shimmer. Add the almonds and sauté until lightly golden brown, 2 minutes. Add the syrup and almond extract and cook until heated through, a minute or two. Serve warm. 
  • Helpful Tips:
    - For the Clarified Butter: heat the butter in a small saucepan over very low heat until melted. Let simmer gently until the foam rises to the top of the melted butter.  Remove from the heat and skim off the foam with a spoon. Discard the foam. Carefully pour the warm butter into a container, leaving behind any solids at the bottom of the pan.  Let cool and then cover and refrigerate for up to 2 weeks.
    - If you don't have croissants, use thick-cut bread, such as challah or brioche.
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