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Andrew Fowler

Strawberry Ricotta Croissant French Toast Sandwiches

Print Recipe
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.