Roasted Rack of Lamb with Basil Goat Cheese Sauce.
Yep, you read that right…Raspberry Ricotta CROISSANT French Toast.
With whipped ricotta AND raspberries…because I love a really, really good (and apparently indulgent) french toast!
In all seriousness though, this french toast is like no other. It’s incredibly soft, buttery and touched with just the right amount of sweetness from that cinnamon sugar. I know this is not a light recipe in any way, but with Easter approaching, I really wanted to create a fun breakfast/brunch recipe, and this croissant french toast has been on my mind for months.
First off, can I just say that I am oddly excited for Easter this year. It’s really not my favorite holiday, but I am planning a BIG brunch menu right now and it has me totally excited. Plus, I’ve heard some talks of a possible trip, but I dunno if that will actually materialize or not…hmmm.
Anyway, this french toast is surely on my brunch menu. I mean, how could it not be? Croissants? Cinnamon? Whipped Ricotta?! Raspberries? All the best things, and all in one french toast recipe. Yes, please!
Here’s the deal. It’s no secret that I love a good brunch recipe, especially around holidays. I just finished up the final edits on the breakfast chapter of the Half Baked Harvest Cookbook and I think it’s probably my favorite chapter. So many recipes I cannot wait to share. Thankfully, in the meantime, I have recipes like this croissant french toast to tell you guys all about!
While the title might make it seem as though this recipe is long and involved, it’s actually completely the opposite. All you need are some pantry staples…fresh baked croissants (if you’re feeling daring, I have a homemade croissant recipe), ricotta and raspberries.
The croissants are dunked through a vanilla loaded egg batter, pan cooked in a little butter, then sprinkled lightly with cinnamon sugar (optional). Finish them off with whipped ricotta and fresh raspberries…seriously? Perfection! I really don’t think Easter brunch will be complete without this recipe.
If you are entertaining and looking for a make-ahead version, I included a baked version of this recipe too.
And lastly, my mom was over for lunch the day I made this (I swear she always knows when I’m making brunch recipes). Even though she’s lying low on the sweets these days, she could not resist this french toast. And guys…she loved every last bite. I mean, to be expected since the women loves any and all breakfast food, but ya know it’s good when people clean their plates!
So Easter brunch? Mother’s Day? Tuesday lunch? <–yes, yes, yes! 🙂
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Really? That photo? It’s just too good. I mean, look at those croissants, ricotta and berries! YUM.
Hi Tieghan – This recipe looks both gorgeous and delicious! I was wondering if you cook the croissants whole or sliced in half? Some of your pics almost look like they’re in half (or maybe slit part way) with the ricotta mixture stuffed inside….? And speaking of the ricotta, I have a family member that doesn’t like honey – thinking maple syrup work for the sweetener as well. You agree? Thank you! ~Marcie
I just use whole croissants for this recipe. Yes, I think maple syrup would work well in place of the honey. I hope you love the recipe, let me know how it turns out! xTieghan
This is absolutely a winner just as it is.
Thank you Sharron! xTieghan
This looks amazing! Could I line the pan with parchment paper too or does it have to be greased?
Sure! I think parchment will be just fine, just mix the batter in a separate bowl and then pour it into the parchment lined plan. Let me know if you have questions. Hope you love this! Let me know if you have questions and Happy Easter! 🙂
I made this in the middle school cooking class I teach, and the kids lost their minds. They loved it! Thank you.
How cool! Thanks so much for having them make it!