Carolina Kitchen: Croissant French Toast with Blueberry Compote

Carolina Kitchen: Croissant French Toast with Blueberry Compote

by The Renaissance-The Writer's Bistro, Chef Richard Petrelli


  • 3 Croissants
  • 3 eggs
  • 1/4 cup half and half
  • 2 TBS vanilla extract
  • 1 TBS cinnamon
  • 1 TBS powdered sugar
  • 2 oz per maple syrup
  • 2 cup blueberries
  • half cup granulated sugar
  • 1 tsp vanilla extract


  1. Take a store bought croissant that is already pre sliced.
  2. Make you french toast batter by mixing cinnamon and vanilla and then adding it to a bowl with beaten eggs and half and half.
  3. Dredge a half piece of croissant in batter and place into greased hot saute pan.
  4. Do this with the rest of the croissants until pan is full.
  5. Flip after golden brown, approximately 2 minutes on each side.
  6. In small pot add blueberries, sugar and vanilla.
  7. Cook on medium heat until berry juice and sugar creates a syrup, approximately 10 mins.
  8. Serve with good maple syrup, blueberry compote and powdered sugar for garnish.
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