Breakfast/ Dessert

Cooking at Julia’s: Baked Brown Butter Croissant French Toast

In case you missed it in my Duck Cassoulet post, we cooked at Julia Child’s former home in Provence last Thanksgiving. This is another recipe I made during our stay there. Because sometimes you need a little dessert for breakfast! 


6 day old croissants, cut in half through the middle
4 Tbsp unsalted butter + a little extra for greasing
1 cup whole milk
½ cup heavy cream
4 large eggs
⅓ cup + 1 Tbsp sugar
¼ teaspoon kosher salt

Recipe Steps:

  • Preheat oven to 375F. Melt butter in a small saucepan over medium-low heat. Cook, swirling pan occasionally, until butter is deep golden and fragrant, 6–8 minutes. Transfer to a bowl and allow to cool.
  • Grease a large baking dish with butter. Shingle croissants, cut side down, in the baking dish (it’s ok if they overlap slightly). Whisk milk, heavy cream, eggs, ⅓ cup sugar, salt, and brown butter (making sure to scrape in all the browned solids!) in a large bowl until combined.
  • Pour custard mixture over croissants and press croissants down into the mixture. Let sit for 30 minutes at room temperature to allow for absorption, continue to press croissants down occasionally.
  • Sprinkle top evenly with remaining sugar. Bake until the croissant french toast is set in the middle, and the top is puffy and a deep golden brown, 30–40 minutes. Serve with your favorite jam or preserves. Bon apetit!

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