Let’s talk about leftover croissants. They’re just not the same the next day, not even after a quick toast in the oven. So turn them into something even better: this ever-so-creamy French toast from chef Marius Blin. At Beverly Hills’ Esterel, the chef (who speaks with a darling French lilt) soaks the croissants in what amounts to—get this—crème brûlée batter (!). They taste like they’ve been dipped into a Julia Child-approved amount of butter, but in fact they are fried in just a touch of vegetable oil. Serve them as Blin does every day at Esterel’s breakfast buffet, with a small pot of whipped cream and Vermont maple syrup on the side.
Croissant French Toast by Marius Blin at Esterel
Yields 4 servings
8 day old mini croissants, split in half lengthwise
1 Tablespoon sugar
½ cup heavy cream
½ cup whole milk
½ vanilla bean (split in half lengthwise)
1 tsp cinnamon
½ tsp nutmeg
Vegetable oil, for frying
Whipped cream and Maple syrup for serving
- In a small saucepan over medium heat, warm up the cream, milk, vanilla, and cinnamon.
- In a small bowl, whisk the eggs and sugar. Slowly pour the warmed cream mixture into the eggs. Note: the cream mixture should just be very warm to the touch—if it is too hot, it will scramble the eggs. Whisk until combined. Cool.
- Place sliced croissants in custard mixture and let soak for between 10 and 20 minutes.
- Warm a bit of vegetable oil in a non-stick pan. Once hot, begin removing croissants from custard mixture and frying them. Fry until they are golden on one side, and then flip.
- Once cooked, serve them hot, with Maple syrup and whipped cream.