This raspberry amaretto croissant French toast is the perfect Valentine’s Day breakfast. What could be better than buttery fried croissants topped with a sweet raspberry amaretto sauce?
My husband and I have never been one to go all out on Valentine’s Day. Usually we take turns each year making each other dinner and {if we remember} we buy each other a card. I know, suuuuuuper romantic.
But really, it’s not that we don’t love each other {obvi} we just really hate crowded restaurants so dining out on Valentine’s Day is equivalent to hell on earth.
Plus my husband has this big thing about not giving into card maker holidays.
{Looking for a simple Valentine’s Day dessert? Try these cheesecake stuffed strawberries. They are no-bake and everyone is sure to love them!}
Sometimes if I’m feeling really romantic I will get out of bed early and surprise the hubs with a romantic breakfast.
I would serve it in bed but we have this rule about no food in the bedroom because of its ability to cause crumbs and who wants crumbs in their bed?
The answer should be no one. No one wants crumbs in their bed. It’s gross.
So yeah, back to the French toast. It’s super simple to make because you use store bought croissants, dip them into a spiced cream mixture and pan fry them to perfection.
Then to make things a million times better you top it with homemade raspberry amaretto sauce.
It’s the perfect fancy looking {but super simple to make} breakfast recipe.
Love this raspberry amaretto croissant french toast?
Why not try a few of my other delicious breakfast treats?
- Peach Topped French Toast
- S’mores French Toast
- Cherry Yogurt French Toast Cups
- Irish Soda Bread French Toast
- Strawberry Mascarpone Stuffed French Toast
Raspberry Amaretto Croissant French Toast
Equipment
Ingredients
- 4 croissants cut in half
- 4 tablespoons unsalted butter
- 2 large eggs
- 1/4 cup half and half
- 2 tablespoons sugar
- 4 tablespoons Amaretto divided
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon apple pie spice
- 2 cups frozen raspberries
- 2/3 cup brown sugar
- Powdered sugar for topping
Instructions
- Set croissants to the side and melt 2 tablespoons butter in a large skillet set over medium heat.
- While the butter melts start making your cream mixture.
- In a shallow dish whisk together eggs, half and half, sugar, 2 tablespoons amaretto, vanilla bean paste and apple pie spice.
- Quickly dip the sliced croissant into the cream mixture and add to the hot pan with melted butter. Cook until both sides are golden brown.
- Continue cooking (adding more unsalted butter to the pan if needed) until all the French toast has been cooked.
- While the croissants are cooking make your raspberry topping. In a small sauce pot set over medium heat add frozen raspberries, brown sugar and remaining amaretto. Mix together until the raspberries starts to cook down and the sugar dissolves into the berries. Cook until the mixture is thick and jelly like in texture.
- Serve croissant French toast topped with raspberry sauce and sprinkled with powdered sugar.