Cinnamon Croissant French Toast

Monday, December 13, 2010

Posted by Monique H., Packaged Coffee & Tea

“As a chef, I always look for new ways to reinvent classic recipes,” says chef Paul McCullough, owner of Paul’s Kitchen Catering in Los Angeles, Calif. He recently shared a recipe with us that uses Starbucks® Natural Fusions Cinnamon so we wanted to share it with you!

Paul’s recipe reinvents the traditional French toast recipe, turning the conventional dish into a beautiful, brunch-worthy Cinnamon Croissant French Toast. Enjoy!

Cinnamon Croissant French Toast
Serves 8

- 4 croissants cut in half
- Egg mixture (4 eggs, 1/2 cup half and half, 1/2 cup Starbucks® Natural Fusions Cinnamon brewed double-strength)
- 4 tablespoons salted butter
- Topping (1 cup real maple syrup, 1/4 cup brewed Starbucks® Natural Fusions Cinnamon (optional), 2 medium pears, sliced thin)

To prepare Starbucks® Natural Fusions coffee at double-strength, brew it using 4 tablespoons ground coffee per 6 fluid ounces of water.

In a medium bowl, beat eggs with half and half and coffee. Heat large cast iron or non-stick pan over medium heat. Dip both sides of croissant in egg mixture.

When skillet is hot, add butter and allow to get a little bubbly. Add 4 croissant halves to skillet at a time.

Cook about 2 to 2 1/2 minutes until crisp and golden. Flip and cook additional 1 1/2 minutes on other side. Remove from pan and top with freshly sliced pears.

To add a little kick to your maple syrup, mix 1 part Starbucks® Natural Fusions brewed coffee with 4 parts real maple syrup.

Serve warm, with a cup of Starbucks® Natural Fusions Vanilla coffee.