Raspberry Croissant French Toast

Andi Healey
Web Manager

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Ingredients

• 4 large croissants (day-old are perfect)
• 3 large eggs
• 100ml whole milk
• 2 tbsp double cream
• 2 tbsp caster sugar
• 1 tsp vanilla extract
• Pinch of cinnamon
• Pinch of salt
• 30g butter for frying

For the Raspberry Compote:

• 200g fresh raspberries (or frozen, defrosted) 2 tbsp caster sugar Squeeze of lemon juice 1 tbsp water
• 2 tbsp caster sugar
• 1 tbsp water
• Squeeze of lemon juice

To Serve:

• Fresh raspberries
• Icing sugar for dusting
• Maple syrup or honey
• Whipped cream or crème fraîche (optional)
• Fresh mint leaves

Method

1. Making the Raspberry Compote:
2. Cook the berries: Place the raspberries, sugar, water, and lemon juice in a small saucepan. Heat gently over medium heat until the sugar dissolves.
3. Simmer: Let it bubble gently for 5-7 minutes, crushing some of the raspberries with the back of a spoon but leaving some whole for texture. The compote will thicken as it cools. Set aside.
4. Preparing the Croissants:
5. Slice them: Cut each croissant in half horizontally (like you're making a sandwich). Day-old croissants work brilliantly here - they're less fragile and soak up the custard better.
6. Making the Custard:
7. Whisk it together: In a shallow dish, whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, and salt until well combined and smooth.

Cooking the French Toast:

1. Soak the croissants: Dip each croissant half into the custard mixture, letting it soak for 15-20 seconds per side. Don't rush this - you want them nicely saturated but not falling apart. The flaky layers will absorb the custard beautifully.
2. Heat the pan: Melt half the butter in your Le Creuset frying pan over medium heat. Let it foam but not brown.
3. Fry in batches: Working in batches (don't overcrowd the pan), place the soaked croissant halves in the pan. Cook for 2-3 minutes on each side until deep golden brown and slightly crispy on the edges. The croissant layers should puff up beautifully.
4. Keep warm: Transfer to a warm plate and cover loosely with foil while you cook the remaining batches, adding more butter as needed.

To Serve:

Stack the golden croissant French toast on plates (go dramatic - pile them high!). Spoon the warm raspberry compote over the top, letting it drip down the sides. Scatter fresh raspberries generously. Dust with icing sugar. Add a dollop of whipped cream or crème fraîche if you're feeling extra indulgent. Drizzle with maple syrup. Garnish with a small mint sprig.

Serve immediately while they're hot and the butter is still sizzling on the edges.

Chef's Tips

Day-old croissants are your friend: Fresh croissants are too delicate and can fall apart. Day-old (or even two-day-old) croissants have the perfect texture for soaking without disintegrating.

Don't oversoak: The croissant layers are delicate even when stale. A quick dip on each side is enough - they'll absorb more custard than you think.

Temperature matters: Medium heat is crucial. Too hot and the outside burns before the custard sets; too cool and they'll be soggy.

Butter, not oil: Butter gives you that golden, slightly caramelized exterior that makes French toast irresistible. Don't skimp.

Make the compote ahead: The raspberry compote can be made the night before and gently reheated, or served at room temperature.

Croissant quality counts: Use proper butter croissants, not the straight ones (pains au chocolat work too if you want to be really decadent). Supermarket bakery croissants are fine - save the artisan ones for eating fresh.

Berry alternatives: Strawberries, blackberries, or mixed berries all work beautifully. Blueberry compote with lemon zest is divine.

Savory version: Skip this for Valentine's, but croissant French toast also works brilliantly with ham, cheese, and a fried egg on top for a decadent brunch.

Keep it crispy: Serve immediately for the best texture. The contrast between the crispy buttery exterior and the custardy interior is what makes this special.

Drink Pairing

For Valentine's brunch, serve with:

Champagne or Prosecco - because it's Valentine's Day and you can

Mimosas - fresh orange juice and bubbly (see our Blood Orange Mimosa recipe)

Good coffee - strong and properly made

Fresh raspberry smoothies - if you want to keep the theme going

Serve bubbly in Riedel Champagne glasses for maximum elegance.

Why This Recipe Works for Valentine's Day Brunch

Because starting the day with croissants soaked in vanilla custard and topped with raspberries is basically the definition of romance. This is the kind of breakfast that says "I care enough to do more than pour cereal, but I'm not so trying-hard that I'm stressed before noon."

It's indulgent without being heavy, impressive without being difficult, and those layers of flaky croissant soaked in custard create something genuinely special. Plus, the pink raspberries look absolutely beautiful against the golden toast - very Valentine's appropriate without resorting to heart-shaped cutters.

Make this, serve it in bed on a tray with coffee and bubbly, and watch your Valentine's eyes light up. Just maybe put a towel down first - that raspberry compote has a tendency to drip.

Dietary Variations:

Gluten-free: Use gluten-free croissants (they're getting better!) and follow the same method

Dairy-free: Use plant-based milk and cream, and dairy-free butter for frying. Coconut cream works particularly well

Lower sugar: Reduce the sugar in the custard to 1 tablespoon, and use sugar-free maple syrup for serving

Vegan: Use flax eggs (3 tbsp ground flaxseed mixed with 9 tbsp water, left to thicken for 10 minutes), plant-based milk and cream, and vegan croissants