Lemon Raspberry Almond Croissant French Toast
Servings 6 servings
Ingredients
For Lemon Curd: (can substitute prepared lemon curd for homemade)
- 4 egg yolks at room temperature
- Zest of 2 lemons
- 1/3 c. fresh lemon juice
- 1/2 c. sugar
- pinch of salt
- 3 tbsp. unsalted butter cut into cubes
For Croissant French Toast:
- 6 store-bought prepared medium-to-large croissants sliced horizontally
- 4 large eggs
- 1/3 c. whole or 2% milk
- 1/2 tsp. almond extract
- 1 tsp. vanilla extract
- 1 tbsp. sugar
- 1/2 c. raspberry jam
- 2 pints fresh raspberries
- 1/3 c. toasted slivered almonds
- maple syrup if desired, or lemon glaze - I used this because I had it leftover from making muffins!
Instructions
For Lemon Curd:
- In a small bowl, whisk together the egg yolks, lemon zest, lemon juice, sugar and salt. Transfer to a small saucepan.
- Cook the mixture over low-medium heat, stirring constantly, until it is thick enough to coat the back of a spoon, 3 to 5 minutes.
- Remove from heat and add the butter. Mix until smooth.
- Transfer the curd to a small bowl and cover with plastic wrap.
- Refrigerate until chilled, about 30 minutes.
For Croissant French Toast:
- Coat a large pan with non-stick spray.
- In a medium bowl, whisk together eggs, milk, extracts, and sugar.
- Dunk the croissants very quickly in the egg mixture - they are very porous and airy, so you want to give them a very quick dunk.
- Cook the croissants for 2-3 minutes on each side, or until golden brown.
To assemble:
- Spread the bottom of each croissant with 1-2 tbsp. raspberry jam, about 2 tbsp. lemon curd, and sprinkle with a handful of fresh raspberries.
- Top with the top of each croissant half, and sprinkle with almonds.
- Drizzle with maple syrup, if desired, and serve immediately.