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! 🙂
Raspberry Ricotta Croissant French Toast.
1. In a shallow, medium size bowl, whisk together the eggs, milk, vanilla, and cinnamon until combined. Dip the croissants into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture.
2. Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the croissants in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and sprinkle with cinnamon sugar, if desired.
3. In a mixing bowl, whip the cream until stiff peaks form. Gently fold in the ricotta. Stir in 1 tablespoon honey for a sweet ricotta.
4. In a small bowl, mash half the raspberries. Stir in the remaining whole berries.
5. Serve the french toast topped with ricotta, raspberries, and maple. DEVOUR! 🙂
For Baked French Toast
Whisk together 2 1/2 cups milk, 4 eggs, the vanilla, and cinnamon in a greased 9x13 inch baking dish.
Submerge the croissants in the egg mixture, turning to coat. Sprinkle with 2-4 tablespoons cinnamon sugar (if desired) and dot with 4 tablespoons butter.
Cover and place in the fridge for 1 hour or overnight. When ready to bake, preheat the oven to 375 degrees F. Bake for 45-50 minutes or until the French toast is golden and crisp. If the tops of the bread begin to brown to quickly loosely cover the French toast with foil. Serve as directed with ricotta and raspberries.
Really? That photo? It’s just too good. I mean, look at those croissants, ricotta and berries! YUM.