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raspberry ricotta croissant french toast

(1)
jostlori avatar
Recipe by
Lori L (JostLori)
@jostlori
San Diego

Decadent and fresh, all at the same time! Yes!!! My thanks to Half Baked Harvest for this breakfast favorite!

read more
(1)
yield 8 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For raspberry ricotta croissant french toast

  • 1/4 c
    heavy cream
  • 1 c
    whole milk ricotta, preferably homemade (see my recipe)
  • 1 Tbsp
    honey, optional
  • 1 c
    fresh raspberries
  • 3
    eggs
  • 1 1/2 c
    whole milk
  • 1 Tbsp
    vanilla
  • 1 tsp
    cinnamon
  • 8 sm
    croissants, split in half
  • butter, for greasing
  • 1
    cinnamon sugar, optional
  • maple syrup, for drizzling

How To Make raspberry ricotta croissant french toast

  • 1
    In a mixing bowl, whip the cream until stiff peaks form. Gently fold in the ricotta. Stir in the honey for a sweet ricotta, if you like. Set aside.
  • 2
    In a small bowl, mash half the raspberries. Stir in the remaining whole berries. Set aside.
  • 3
    In a shallow, medium size bowl, whisk together the eggs, milk, vanilla, and cinnamon until combined. Dip the croissants into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture.
  • 4
    Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the croissants in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and sprinkle with cinnamon sugar, if desired.
  • 5
    Serve the french toast topped with ricotta, raspberries, and a drizzle of maple syrup.
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