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one croissant French-toast sandwich with browned egg-custard surfaces, a thick white ricotta layer and thin fresh red strawberry slices inside, without powdered sugar or syrup puddles
Melissa Hart

Strawberry Ricotta Croissant French Toast Sandwiches

Cook the croissant halves separately as French toast, then add the cool strawberry-ricotta filling after the egg-soaked pastry is cooked through. That order keeps the fruit fresh and makes it easier to check the custard at the center without cutting open a filled sandwich. A brief dip is enough for the cut surfaces; a long soak can turn a delicate croissant into something that tears when you lift it from the bowl. Use a broad spatula on the griddle and let the halves rest briefly before filling so the ricotta stays creamy instead of melting into the warm crumb.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 large day-old plain croissants about 3 oz each, split
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract divided
  • 1/8 tsp fine salt
  • 2 tbsp unsalted butter divided
  • 3/4 cup whole-milk ricotta drained if watery
  • 1 tbsp honey
  • 1 1/2 cups fresh strawberries hulled and thinly sliced

Method
 

  1. Heat oven to 325°F and set a rack over a sheet pan. Whisk eggs, milk, sugar, 1/2 teaspoon vanilla and salt in a shallow dish.
  2. Mix ricotta with honey and the remaining 1/2 teaspoon vanilla in a separate bowl and refrigerate while cooking the pastry.
  3. Heat a large griddle to about 325°F or medium heat. Melt 1 tablespoon butter over half the cooking surface and dip four croissant halves briefly in the custard, about 5 seconds per side.
  4. Cook dipped halves for 2 to 3 minutes per side until golden, handling gently with a broad spatula. Transfer to the oven rack and repeat with the remaining butter and four halves, discarding unused raw custard.
  5. Bake all the halves for 5 to 8 minutes until any custard in their thickest portions reaches 160°F. Rest on the rack for 3 minutes.
  6. Spread ricotta over the four bottom halves and divide sliced strawberries over it. Replace the French-toast tops without pressing and serve immediately.