French Toast Croissants with Caramel Sauce
French Toast Croissants with Caramel Sauce
Ingredients
- 1 cup (210 g) sugar
- 3 tbsp (45 ml) water
- ½ cup (125 ml) 35% heavy cream
- ¼ cup (57 g) butter
- 1 tbsp (15 ml) dark rum
- 3 eggs
- 1 ½ cups (375 ml) milk
- 3 tbsp (40 g) sugar
- ½ tsp (5 ml) vanilla extract
- 1 pinch cinnamon
- 4 day-old croissants, halved (see note)
- 2 tbsp (28 g) butter
- 2 bananas, sliced
- 2 cups (250 g) fresh raspberries
Instructions
- In a saucepan over medium-high heat, bring the sugar and water to a boil. Cook without stirring until the mixture turns golden brown. Remove from the heat and gradually stir in the cream. Beware of splattering.
- Bring the mixture back to a boil and simmer until smooth. Remove from the heat, and stir in the butter and rum until completely melted. Pour into a bowl and let cool.
French Toast Croissants with Caramel Sauce