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Salted Caramel Croissant French Toast

Tasty Team

Ingredients

for 6 servings

Vanilla Whipped Cream

  • 1 cup heavy cream (240 mL), cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon McCormick® vanilla extract

Salted Caramel Sauce

  • 1 cup granulated sugar (200 g)
  • 6 tablespoons salted butter, cut into pieces, room temperature
  • ½ cup heavy cream (120 mL), room temperature
  • 1 teaspoon kosher salt
  • ½ teaspoon McCormick® vanilla extract

French Toast

  • 1 ½ cups whole milk (360 mL)
  • ¼ cup granulated sugar (50 g)
  • 1 large egg
  • ½ teaspoon kosher salt
  • ½ teaspoon McCormick® vanilla extract
  • 1 cup all purpose flour (125 g)
  • 2 teaspoons baking powder
  • nonstick cooking spray, for greasing
  • 6 croissants, halved
  • ½ cup pecan (60 g), roughly chopped, for garnish
  • 2 tablespoons powdered sugar, for garnish

Nutrition Info

  • Calories 777
  • Fat 50g
  • Carbs 80g
  • Fiber 3g
  • Sugar 45g
  • Protein 11g

Estimated values based on one serving size.

Preparation

  1. Make the vanilla whipped cream: In a medium bowl, combine the heavy cream, powdered sugar, and McCormick® Vanilla Extract. Using an electric hand mixer, whip on medium-high speed until thickened and medium peaks form, 3–4 minutes. Cover and refrigerate until ready to serve.
  2. Make the salted caramel: Combine the granulated sugar and butter in a small pot. Cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the butter melts, 2–3 minutes. Once the butter has melted, continue to cook until golden, stirring occasionally. Slowly pour in the heavy cream and whisk until smooth.
  3. Remove the pot from the heat and stir in the salt and McCormick® Vanilla Extract. Set aside until ready to serve (the caramel will thicken as it cools).
  4. Make the French toast: In a large bowl, whisk together the milk, granulated sugar, egg, salt, and McCormick® Vanilla Extract until smooth. Whisk in the flour and baking powder until incorporated.
  5. Heat a large, nonstick skillet over medium-high heat and grease with nonstick spray. Working in batches, dip the croissant halves in batter, allowing any excess to drip off, then arrange in a single layer in the skillet. Cook until golden brown, 3–5 minutes per side.
  6. Top the bottom croissant halves with a scoop of whipped cream. Cover with the top croissant halves. Drizzle with salted caramel and garnish with the pecans and powdered sugar.
  7. Enjoy!

Ingredients

for 6 servings

Vanilla Whipped Cream

  • 1 cup heavy cream (240 mL), cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon McCormick® vanilla extract

Salted Caramel Sauce

  • 1 cup granulated sugar (200 g)
  • 6 tablespoons salted butter, cut into pieces, room temperature
  • ½ cup heavy cream (120 mL), room temperature
  • 1 teaspoon kosher salt
  • ½ teaspoon McCormick® vanilla extract

French Toast

  • 1 ½ cups whole milk (360 mL)
  • ¼ cup granulated sugar (50 g)
  • 1 large egg
  • ½ teaspoon kosher salt
  • ½ teaspoon McCormick® vanilla extract
  • 1 cup all purpose flour (125 g)
  • 2 teaspoons baking powder
  • nonstick cooking spray, for greasing
  • 6 croissants, halved
  • ½ cup pecan (60 g), roughly chopped, for garnish
  • 2 tablespoons powdered sugar, for garnish

Nutrition Info

  • Calories 777
  • Fat 50g
  • Carbs 80g
  • Fiber 3g
  • Sugar 45g
  • Protein 11g

Estimated values based on one serving size.

Preparation

  1. Make the vanilla whipped cream: In a medium bowl, combine the heavy cream, powdered sugar, and McCormick® Vanilla Extract. Using an electric hand mixer, whip on medium-high speed until thickened and medium peaks form, 3–4 minutes. Cover and refrigerate until ready to serve.
  2. Make the salted caramel: Combine the granulated sugar and butter in a small pot. Cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the butter melts, 2–3 minutes. Once the butter has melted, continue to cook until golden, stirring occasionally. Slowly pour in the heavy cream and whisk until smooth.
  3. Remove the pot from the heat and stir in the salt and McCormick® Vanilla Extract. Set aside until ready to serve (the caramel will thicken as it cools).
  4. Make the French toast: In a large bowl, whisk together the milk, granulated sugar, egg, salt, and McCormick® Vanilla Extract until smooth. Whisk in the flour and baking powder until incorporated.
  5. Heat a large, nonstick skillet over medium-high heat and grease with nonstick spray. Working in batches, dip the croissant halves in batter, allowing any excess to drip off, then arrange in a single layer in the skillet. Cook until golden brown, 3–5 minutes per side.
  6. Top the bottom croissant halves with a scoop of whipped cream. Cover with the top croissant halves. Drizzle with salted caramel and garnish with the pecans and powdered sugar.
  7. Enjoy!

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