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
- 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!