Skip to main content
Epicurious
Cookbooks

Croissant French Toast

By Charlie Palmer

4.4

(4)

Editor's note: The recipe and introductory text below are from The Practical Guide to the New American Kitchen by Charlie Palmer.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

9 day-old croissants
6 large eggs
3 cup heavy (whipping) cream
1 shot whiskey
1 teaspoon ground cinnamon
4 tablespoon unsalted butter

Preparation

  1. Step 1

    Halve the croissants as if you were making sandwiches.

    Step 2

    Whisk together the eggs, cream, whiskey, and cinnamon, and pour the mixture into a large shallow pan. Immerse the croissant halves in the liquid and let them soak for a few minutes, then flip them over and soak them for another minute.

    Step 3

    Melt 2 tablespoons of butter in a large skillet over medium heat. Cook the croissants, a few at a time, until golden on both sides, adding more butter as necessary. As they're cooked, put the croissants in a shallow pan loosely tented with aluminum foil to keep them warm.

Reprinted with permission from The Practical Guide to the New American Kitchen, © October 2006, by Charlie Palmer, Melcher Media
TagsWhiskeyAlcoholBeveragesAmericanCinnamonHerbs & SpicesMainBreakfastBrunchNut FreeFryCookbooks
Read More
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Mint Julep
A strip of lemon zest balances this refreshing spring classic.
Dirty Martini Spritz
Attention, martini drinkers and spritz drinkers: Please for a single line.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Amaranth Porridge With Walnuts and Honey
Nutty, protein-packed, and batchable—perfect for hectic mornings.
Vodka Gochujang Pasta
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.