Do you ever look at decadent food and think: how could someone even eat that? I had that thought as I chowed down on this french toast croissant sundae.
I follow two types of food accounts. The clean eating accounts that post tons of veggie tarts and smoothie bowls, and the food porn accounts. You know the ones. Everything is overflowing, dripping or oozing and each photo is more over the top than the next. As long as you don’t think about how many calories are in each photo, you can enjoy the thought of something so ridiculous existing.
I had some croissants left over from last weekend and since I was working from home on Tuesday, I decided to challenge myself to make something even more decadent than the chocolate-stuffed pastry I had in front of me. Mission accomplished with this french toast croissant sundae.
The french toast treatment on the croissant completely transforms the flakey pastry. As a lover of french toast, I was of course thrilled to have stacks of warm croissants with a crunchy exterior and a soft cinnamony interior. The ice cream add a soft (and cold) contrast to the french toast layers but the star of the dish is really the maple syrup whipped cream.
Yes, you read that correctly, maple syrup whipped cream. So sweet and full of maple flavor. It’s the flavor you are expecting from a maple studio topping but in a whole new shape.
And now to the big question of the day. Is this treat dessert or brunch? Sure it’s decadent and packed with sugar but that doesn’t automatically disqualify it from being brunch, does it? I’m struggling to categorize it so if you’ve got feelings either way, drop them in the comments!
Save RecipeIngredients
- 2 chocolate croissants
- 2 eggs
- ¼ cup heavy cream
- 1 teaspoon cinnamon
- 1 teaspoon light brown sugar
- 4 tablespoons butter, divided
- ½ cup heavy cream
- 2 tablespoons maple syrup
- 1 pint vanilla ice cream
- 2 tablespoons chocolate chips
Instructions
- Slice the croissants in half lengthwise. In a flat bowl or dish, whisk together the eggs, heavy cream, cinnamon and brown sugar. Dip on piece of croissant in the French toast batter. Flip it once or twice to evenly soak it. Heat a pan over medium heat with 1 tablespoon of butter. When the pan is hot, put the first soaked chocolate croissant piece. Heat for for 1 ½ minutes before flipping and heating on the other side for another 1 ½ - 2 minutes. Remove from pan on set aside on plate. Repeat the process with the last three pieces of croissant and 3 tablespoons of butter.
- Combine the heavy cream and the maple syrup in a stand mixer. Mix on medium until stiff peaks form. Set aside.
- Place chocolate chips in a bowl for 2 minutes, mixing every 30 seconds. If not completely melted, heat for another 30 seconds.
- Ready your ingredients so you can assemble them. Layer your ingredients on a large plate. Start with one french toast piece, followed by two scoops of ice cream. Repeat until all the croissants are used. Top with the maple syrup whipped cream and a drizzle of melted chocolate.
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