Croissant French Toast with Whipped Maple Cream

Looking to add an extra touch of sweetness to your morning routine this Easter? Try this Croissant French Toast recipe by Bec Taylor will tantalize your taste buds. In just 30 minutes, you can transform flaky, buttery croissants into a decadent breakfast treat by battering and pan-frying them to a golden crisp. Top them off with a generous dollop of rich maple cream and a handful of juicy berries for a burst of fruity goodness. Savor the delicious combination of flavors and textures that will leave you feeling satisfied and energized throughout the day.

Ingredients:

Croissant French Toast-

2 croissants of your choice, halved

1 cup full cream milk

3 tablespoons sugar of your choice, can sub for coconut sugar 

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking powder

Pinch of salt

Whipped Maple Cream-

1/2 cup heavy cream or pure cream 

2 tablespoons maple syrup (add an extra tablespoon if you would like a stronger maple flavour)

1 teaspoon vanilla extract 

To Serve-

Fresh berries 

Extra maple syrup 

Method:

Whisk the French toast ingredients in a large mixing bowl and set aside for 5 mins to thicken slightly. 

Preheat a large frying pan on the stovetop over a medium heat and add a tablespoon of butter to the pan. 

Dip one croissant half into the batter to coat well, let the excess drip off before transferring it to the frying pan to fry for a few seconds or under the batter has changed to a golden colour and looks crispy. Flip the croissant half over and pan fry the other side. 

Repeat this process for all croissants. 

To make the cream, whip all of the cream ingredients on a high setting in a large mixing bowl until stiff peaks form. 

Layer your croissants with the whipped maple butter and fresh berries. Serve with extra maple syrup on the side. 

Serves 2

About Bec Taylor

Can you tell me a little about yourself and what you do?  

Hi, I'm Bec! I'm a Gold Coast based recipe creator and food photographer. I create recipe and food photography content for food brands to post on their social media, website and marketing. I also love to pop into cafes and food and bev businesses to shoot their beautiful food and cafe atmosphere. 

Where you grew up and how did you come to live in this part of the world?

I grew up in Wellington, New Zealand. I moved to the Gold Coast on my own at 21 years old ready for a fresh start. Believe it or not, I have basically worked in corporate my whole life, only starting my business and diving into the creative world 2 years ago. My business and my creative mind has grown so much in those 2 years and I couldn't imagine ever going back to policies and heels! 

Who or what is your main source of inspiration? 

I actually think that I could be my own source of inspiration haha I like to just get into the kitchen and my photoshoots and see what happens. I've always been a risk taker like that. I then see what works and what doesn't and go from there. I've managed to refine my risk a lot over the 2 years of operating Food Design Studio :)

What is it that love most about cooking and creating in the kitchen?

I love to provide good food and homemade food for my family. I started to get really creative in the kitchen 7 years ago when we went vegan. It was a good challenge finding vegan alternatives for some of our favourite meals and it taught me alot about cooking and flavours.  

Can you tell us a little about this recipe and what you love about it most?

It's a little naughty but not too naughty. I'm actually not a huge chocolate fan so for me I like savoury and sweet with a side of freshness - this recipe hits all the right spots for me. I'm a strong believer in that if you want the croissant, get the croissant. But get it from a reputable place, like an artisan baker or sourdough baker to limit the processing of it.