Tag Archives: custardy

Pain au Chocolat French Toast

***I recommend only using Pain au Chocolat/ chocolate croissants that have 2 batons of chocolate per croissant each

Serves 2 people

2 pain au chocolat

2 large eggs

1/2 cup buttermilk

1 tbsp light brown sugar

1/2 tsp vanilla paste/ extract

1 tsp cinnamon

a 3-finger pinch of salt

1 tbsp butter

Agave, powdered sugar, berries to serve

Equipment: bread knife, whisk, large mixing bowl, pan with nonstick capabilities, spatula

  1. Preheat your pan over medium-low heat.
  2. Using a bread knife, carefully cut the croissants down the middle in between the batons of chocolate and set aside.
  3. Thoroughly whisk together all the rest of the ingredients excluding the butter to make the custard. Make sure the whites and yolks are completely incorporated with each other before moving on.
  4. Add the pain au chocolat halves to the custard and then add the butter to your pan. When the bubbles in the butter have subsided, remove the croissants and add them cut side down to the hot pan. Careful not to overcrowd the pan, work in batches if needed.
  5. Once the first side is golden brown and dry in appearance, flip them and give them a light press to slightly to help with the other side’s browning. Don’t crush them or flatten them all the way!
  6. If you have any leftover custard, I recommend spooning a little extra in over the French toast after you’ve flipped them to give their interiors extra creaminess.
  7. Plate and then drizzle a bit of agave over the top. Dust them with powdered sugar and serve alongside fresh berries of your choice to help cut the richness of the French toast.
  8. Enjoy!