Almond Croissant French Toast With Almond Butter Syrup

This easy Almond Croissant French Toast is a breakfast delight that’s perfect for lazy mornings. With buttery croissants dipped in a creamy almond mixture and topped with a warm almond butter syrup, it’s both indulgent and simple. You can easily swap the syrup or use leftover croissants for a quick, flavorful twist on classic French toast.

Ingredients Needed:

Clarified Butter:

• 1 stick unsalted butter, cut in half

Almond Butter Syrup:

• 4 tablespoons unsalted butter
• 1/4 cup sliced almonds
• 3/4 cup pure maple syrup
• 1/4 teaspoon pure almond extract

Almond Croissant French Toast:

• 3 eggs
• 3 egg yolks
• 2 tablespoons pure cane sugar
• 1 1/4 cups half-and-half
• 1/4 teaspoon pure almond extract
• 1/4 teaspoon pure vanilla extract
• Pinch sea salt
• 4 fresh all-butter croissants, sliced crosswise partway through, opened and flattened
• Confectioners’ sugar, for garnish
• Fresh mint leaves, for garnish

How To Make Almond Croissant French Toast With Almond Butter Syrup?

1. For the clarified butter: Heat the butter in a heavy-duty saucepan over very low heat until it melts. Simmer gently until foam rises to the top. Remove from heat and skim off the foam with a spoon. Line a mesh strainer with a few layers of cheesecloth and place over a bowl. Carefully pour the warm butter through the cheesecloth-lined strainer into a bowl, leaving behind any solids.
2. For the syrup: In a small sauté pan over medium heat, melt the butter until it begins to shimmer. Add the sliced almonds and sauté until lightly golden brown. Add the maple syrup and almond extract and cook until heated through. Keep warm.
3. For the French toast: In a small baking dish, whisk together the eggs, egg yolks, and cane sugar until smooth. Add the half-and-half, almond extract, vanilla extract, and salt, and whisk until combined. Heat 2 tablespoons of clarified butter in a medium sauté pan over medium heat until it begins to shimmer. Dip a croissant in the egg mixture for 10 seconds on each side. Place the soaked croissant into the hot butter, cut-side down, and cook until golden brown and crusty, about 1 1/2 minutes. Flip and cook until the other side is crisp and golden, about 1 minute. Repeat with remaining croissants.
4. To serve: Serve the French toast hot with the almond butter syrup. Garnish with mint leaves and sprinkle confectioners’ sugar on top.

Recipe Tips:

• Use Fresh Croissants: Get fresh, all-butter croissants for the best taste and texture. Older ones don’t soak the egg mixture well and can mess up the dish.
• Don’t Over-Soak: Dip the croissants in the egg mixture for just 10 seconds per side. Too long and they’ll turn soggy.
• Clarify Butter Well: Skim off the foam and solids from the butter to prevent burning and get a golden, crispy finish.
• Lightly Toast Almonds: When making the syrup, sauté almonds until they turn golden. This adds a nice nutty taste without making them bitter.
• Use Medium Heat: Medium heat helps the croissants cook evenly and stay crispy without burning them.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Almond Croissant French Toast cool to room temperature first. Place it in an airtight container and refrigerate for up to 2 days.
• Freeze: Allow the French toast to cool completely before freezing. Arrange in a single layer on a tray, freeze until firm, and then transfer to a sealed bag or container. Keep frozen for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheat: Heat a non-stick pan over medium heat. Add a small amount of butter, then place the French toast in the pan. Cook for 1-2 minutes per side until warmed and slightly crisp.

Nutrition Facts

Serving Size: 1 serving

• Calories: 500
• Total Fat: 31g
• Saturated Fat: 12g
• Cholesterol: 105mg
• Sodium: 370mg
• Potassium: 125mg
• Total Carbohydrate: 48g
• Dietary Fiber: 3g
• Sugars: 15g
• Protein: 11g

Try More Bobby Flay Recipes:

• Bobby Flay Hard Boiled Eggs
• Bobby Flay Eggs Benedict
• Bobby Flay Chicken And Waffles
• Bobby Flay Bananas Foster French Toast