Croissant French Toast with Maple Bacon Whipped Cream is inspired by my favorite Waikiki brunch spot. Buttery croissants are soaked in an egg and milk mixture. Crispy bacon is folded into maple flavored whipped cream. It’s sweet and indulgent and so easy. This brunch recipe is completely awesome.
I’m serving up brunch today, but I can’t even remember the last time I went out for brunch. We’ve gone to restaurants maybe three or four times since things shut down in March, and though I had high hopes of a morning feast at TriBeCa, they shut down again before we could get there.
When we lived in Honolulu, going out for breakfast or brunch was one of my favorite weekend activities. Here in Scotland, going out to breakfast usually involves like seven kinds of pork, some mushrooms and some baked beans. It’s not my favorite. Though I must say, I find myself getting just as excited about a savoury breakfast these days.
This Croissant French Toast with Maple Bacon Whipped Cream is the perfect combo of sweet and savoury. It’s inspired by my favorite breakfast spot in Waikiki, Hula Grill. Day old croissants are split open and dipped in egg and milk before being griddled to golden perfection.
Fresh whipped cream is flavored with maple extract. Then it gets plenty of crispy bacon folded into it. Top your croissant french toast with a generous scoop of the bacon whipped cream, then drizzle the whole thing with a little extra maple syrup. It’s totally restaurant worthy, and completely doable in your own kitchen.
How to make Croissant French Toast with Maple Bacon Whipped Cream
If you’ve never made whipped cream before, what are you waiting for. I usually do it by hand these days unless I’m making an especially large quantity. All you need to do is add a bit of sugar, and in this case some maple extract, to some heavy or double cream. Then just whisk like mad until it’s thick. It will seem like it will never happen, then all of a sudden, it will be super thick. Then just fold in some chopped crispy bacon and set aside while you make French Toast.
Add eggs, milk, and vanilla extract to a wide shallow dish. I usually use my 8×8 baking pan. Whisk it all together, then dip the split croissants into the egg mixture. Cook this in a non-stick skillet over medium heat for a few minutes on each side to set the eggs. Once your croissants are golden brown, add them to your plate and scoop on some bacon whipped cream. That’s it.
Who knows when life will get back to normal. Soon, I hope. Until then, I’ll just be over here making my own awesome brunch. It’s gonna be awesome.Print
Croissant French Toast with Maple Bacon Whipped Cream
Croissant French Toast with Maple Bacon Whipped Cream is inspired by my favorite Waikiki brunch spot. Buttery croissants are soaked in an egg and milk mixture. Crispy bacon is folded into maple flavored whipped cream.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- 1/4 cup heavy cream
- 1 tablespoon sugar
- 2 drops maple flavoring oil or extract
- 1 slice crispy bacon, broken into small pieces
- 2 large croissants or 4 small croissants, day old is best
- 1 egg
- 1/4 cup milk
- 1/4 teaspoon vanilla extract
- Using a mixer or a whisk and a strong arm, whisk together heavy cream, sugar, and maple flavoring until you get stiff peaks. A cold bowl and a cold whisk will help speed this along.
- Gently fold in your bacon crumbles. Stash your whipped cream in the fridge until you’re ready to serve.
- Put a non-stick skillet over medium heat or preheat a griddle.
- Whisk together egg, milk, and vanilla extract then pour onto a plate or other shallow dish.
- Slice open your croissants and dip both sides in the egg mixture. Feel free to let it soak a few seconds.
- Cook your croissants in your skillet three or four minutes per side or until golden brown.
- Top each croissant with a large dollop of maple bacon whipped cream and a little extra maple syrup if you like.
Keywords: French Toast, Croissants, Bacon