Almond Croissant French Toast with Marscapone and Almond Praline

The Trellis House

10 Beachmere Place , Ogunquit, ME 03907-2229 USA


  • 8 large croissants sliced in half
  • 4 large eggs
  • 2 egg yolks
  • 1 tablespoon brown sugar
  • 1 1/4 cups half & half
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon pure vanilla extract
  • 1 Cup Marscapone
  • Almond Praline Crunch:
  • 1 tablespoon butter
  • 1 cup sliced almonds
  • 1 tablespoon sugar


  1. Sprinkle with powdered sugar and more praline crunch.
  2. Cut the croissants almost in half lengthwise and place on a baking sheet, uncovered in the oven overnight to dry out.
  3. For the almond croissant French toast:
  4. In the morning whisk together the eggs, yolks, sugar, half and half, vanilla and almond extract.
  5. For the almond praline crunch:
  6. Melt butter in a small saucepan over medium heat until it begins to shimmer.
  7. Add the almonds and sugar and saute until golden,
  8. about 10 minutes, stirring constantly.
  9. Be careful not to overcook as they go from golden to burnt easily.
  10. Remove from heat and set aside.
  11. Heat a large skillet or griddle with 2 tablespoons butter.
  12. Dip one of the croissants in the egg mixture for about 10 seconds and then flip it over and soak the other side for 10 seconds, any longer and the croissant will fall apart.
  13. Carefully place the croissant on the griddle cut side down and cook until golden brown and a crust has formed.
  14. Flip and cook until the bottom is golden brown too.
  15. Repeat with remaining croissants. Place a bottom croissant cut sides up on a plate.
  16. Spread about 1 tablespoon of mascarpone over bottom croissant and top with some of almond praline crunch.
  17. Place the top of each croissant to make an offset sandwich.
About this recipe:

Almond Croissant French Toast with Marscapone and Almond Praline