Skip to main content
Epicurious
Cookbooks

Croissant French Toast

By Charlie Palmer

4.4

(4)

Editor's note: The recipe and introductory text below are from The Practical Guide to the New American Kitchen by Charlie Palmer.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

9 day-old croissants
6 large eggs
3 cup heavy (whipping) cream
1 shot whiskey
1 teaspoon ground cinnamon
4 tablespoon unsalted butter

Preparation

  1. Step 1

    Halve the croissants as if you were making sandwiches.

    Step 2

    Whisk together the eggs, cream, whiskey, and cinnamon, and pour the mixture into a large shallow pan. Immerse the croissant halves in the liquid and let them soak for a few minutes, then flip them over and soak them for another minute.

    Step 3

    Melt 2 tablespoons of butter in a large skillet over medium heat. Cook the croissants, a few at a time, until golden on both sides, adding more butter as necessary. As they're cooked, put the croissants in a shallow pan loosely tented with aluminum foil to keep them warm.

Reprinted with permission from The Practical Guide to the New American Kitchen, © October 2006, by Charlie Palmer, Melcher Media
TagsWhiskeyAlcoholBeveragesAmericanCinnamonHerbs & SpicesMainBreakfastBrunchNut FreeFryCookbooks
Read More
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Mint Julep
A strip of lemon zest balances this refreshing spring classic.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Japanese Fluffy Pancakes
Follow the instructions for cooking the pancakes carefully; the unique method of layering the batter is crucial in achieving that cloudlike texture.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.