Croissant French toast with strawberry syrup is a decadent breakfast dish that can be partially made ahead.
My first taste of this marvelous French toast was at Brock’s in Renaissance Ross Bridge Resort~known for its marvelous breakfast buffet. Along with an unbelievable array of breakfast/brunch dishes, you’ll almost always find this Croissant French Toast with Strawberry Syrup. It is so impressive and delicious but really isn’t difficult to make at all.
The first time that I tried this at Brock’s, I asked our waitress how the French toast was made, expecting only a general description. Much to my surprise, she came back to our table moments later with a custom printed index card with the exact recipe on it! Not surprisingly, this fabulous recipe was first printed in a Southern Living magazine and online at MyRecipes.com.
If planning to make this for company, several bits of prep can be done ahead. First, be sure to buy the croissants 2-3 days ahead, as they need to be stale. Second, the strawberries can be sliced the day before and put in sugar so that the next day, they’ll be wonderfully soft and syrupy. Third, the whipped cream can be made a day ahead and kept in the fridge in a covered bowl. (I’ve used canned “squirt” whipped cream from the grocery, and it works just fine.)
If making this for a crowd, an electric griddle would be a huge help, allowing you to cook all croissants simultaneously rather than in batches. I’ve had a DeLonghi for almost ten years and use it every time I make pancakes, large amounts of bacon, or French toast. My griddle is so old it is no longer made, but the Presto Electric Griddle is the #1 rated griddle on amazon if you are in the market and want to read reviews.
I hope you try this recipe and that your family loves it. Thanks so much for stopping by! Be blessed, and stay savvy!