Croissant Pain Perdu With Brown-Sugar Butter Recipe



Makes 2-4 servings

  • 1 5-ounce can evaporated milk

  • 3 ounces buttermilk

  • 1 egg

  • 1 tablespoon brown sugar

  • ¼ teaspoon nutmeg

  • ¼ teaspoon salt

  • 1 teaspoon cinnamon

  • 2 croissants (day-old is best), sliced in half lengthwise

  • Butter (to grease pan)

  • Brown-sugar butter (recipe further below)

  • 100% pure maple syrup

  • Powdered sugar


  1. In a shallow bowl (I use a square dish that’s about 6’ in diameter on each side), combine the first 7 ingredients and whisk until evenly blended.

  2. Place halved croissant slice directly in to bowl with wet ingredients, allowing it to soak up liquid.

  3. Flip to other side and repeat, allowing each side to soak for approximately 30 seconds.

  4. Place moistened croissant slice on a separate dry plate, and repeat steps above.

  5. Grease griddle with butter and allow warming for approximately 2 minutes on medium heat.

  6. Delicately place croissant halves on to griddle and cook each side for approximately 3 minutes (or until golden brown).

  7. Remove from heat and plate for service.

  8. Top each half with a dollop of brown-sugar butter (recipe below), a dusting of powdered sugar, and maple syrup.



Brown-sugar butter

Makes 2-4 servings

  • 2 tablespoons butter

  • 1 tablespoon brown sugar



  1. Place both ingredients in a small, shallow, microwave-safe bowl.

  2. Cover loosely with a paper napkin/towel and microwave for 20-30 seconds, or until butter appears spreadable (NOT melted). The consistency should resemble cake icing.

  3. Remove from microwave and stir until smooth and blended. Great for topping on biscuits, muffins, French toast, pancakes, toast, etc.