Buttery croissants are covered in custard and pan fried into a warm and crunchy French toast, then topped with velvety, savory Camembert and a sweet berry sauce. It's the best brunch dish ever!
Ingredients
- 1 cup milk
- 4 large eggs
- 2 tablespoons sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 4 large croissants split
- Unsalted butter for greasing pan
- 2 8-ounce imported Camembert wheels, kept cold
- 1 cup Raspberry sauce store-bought or homemade
- 1 cup raspberries
- 1 cup blackberries
- Fresh mint sprigs for garnish
- 1 orange zested, for garnish
Instructions
- Mix milk, eggs, sugar, vanilla and salt together in a large bowl until combined. Dip croissants in milk mixture and soak for 2 to 3 minutes. Melt 1 tablespoon of butter in a large skillet or griddle over medium heat. Working in batches, cook croissants for 2 to 3 minutes per side, until golden-brown. Repeat with the remaining butter and croissants.
- Meanwhile, cut rind off Camembert and discard. Cut Camembert into 1-inch pieces. In thebowl of a stand mixer fitted with a paddle attachment, beat Camembert, scraping down the sides, as needed, until smooth, about 3 to 4 minutes. Dollop whipped Camembert over French toast. Top with raspberry sauce, raspberries, blackberries, mint and orange zest. Serve and enjoy.
Tip: To make a simple homemade raspberry sauce:
- Combine 3 1/2 cups raspberries, 1/4 cup sugar and 1 teaspoon lemon juice in a small saucepan over medium heat. Cook, stirring frequently, until raspberries start to break down, about 3 to 5 minutes. Reduce heat to low. Simmer, stirring occasionally, until sauce reduces, about 8 to 10 minutes. Strain sauce through a fine mesh strainer to remove seeds (optional). Allow to cool completely at room temperature. Sauce can be kept refrigerated in an airtight container for up to 1 week.
