• Madison Lambert

Panko Crusted Croissant French Toast with Orange Butter

Hosting a Mother's Day Brunch? Serve this, and secure your place as the favorite child!


If your mom is anything like mine, they are notoriously hard to shop for. Flowers? "Oh hon, don't waste your money." Clothes? "Oh you don't know my size." Candles? "I only like certain scents." But, the one thing that no mom can turn down is a delicious brunch made by her son or daughter. It's the perfect display of thoughtfulness, effort, and gratitude. Plus, she doesn't have to shlep herself down to the mall the next day to exchange some other gift you would have gotten her.


Custard dipped, panko crusted, orange butter slathered french toast. Need I say more? This sweet, savory, citrus combination pairs perfectly with mimosas, thick cut bacon, and the company of your momma. Plus, it's so easy to pull off.

 

Yield: 6 pieces

Time: 20 minutes

 

Ingredients

  • mini croissants

  • 1 cup whole milk

  • 1/2 cup heavy cream

  • 2 tsp cinnamon

  • 2 tsp vanilla

  • 2 eggs

  • 1-2 cups plain panko breadcrumbs

  • frying oil

  • 1 stick salted butter

  • 3-4 tbs orange marmalade

  • maple syrup

 

Directions

  1. In a mixing bowl, add softened butter and orange marmalade. Combine with a hand mixer or whisk. Place in a ramekin, cover tightly with plastic wrap, and refrigerate.

  2. Using a serrated knife, split your croissants in half, not cutting all the way through, and open laying flat.

  3. To make the custard, combine whole milk, heavy cream, cinnamon, vanilla, and eggs. Whisk together.

  4. In a separate bowl, pour out your panko breadcrumbs. Now your breading station is complete.

  5. First, dip your croissant into the custard, soaking on both sides, for a total of 5 seconds. You don't want it too soggy. Then, transfer the dipped croissant to the panko and press the breadcrumbs into the croissant on both sides, ensuring it's liberally coated.

  6. Heat a non-stick skillet over medium heat, with your desired neutral frying oil. You only need about a centimeter of oil in the pan, just enough to generously coat the surface.

  7. Shallow fry your coated croissants on both sides until golden brown and crispy. Every stove is different so adjust your heat accordingly if the first one looks too light or too dark. Let drain on a wire rack or a paper towel lined plate.

  8. Once all the croissants are fried, place immediately on a serving tray, top with dollops of the now chilled orange butter, lather with warm maple syrup, and prepare for the perfect bite!


Any questions? Check out the video down below!




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