- 2
- 15 mins
- 25 mins
Ingredients
- 2 day-old croissants
- 2 tablespoons unsalted butter
- 1 1/2 cups BAILEYS® Coffee Creamer Caramel flavor
- 2 large eggs
- 5 ounces fresh raspberries
- 1 tablespoon powdered sugar, plus more for serving
- maple syrup, for serving
Preparation
Step 1
Carefully slice each croissant in half and set aside.
Meanwhile, melt the butter in a large non-stick skillet or griddle.
Whisk together the BAILEYS® Coffee Creamer Caramel and eggs in a shallow dish. Add the croissants and let soak for 5 minutes.
Flip the croissants and soak another 5 minutes.
Carefully remove the croissants from the custard mixture, letting much of the excess drip off. You can even give them a gentle squeeze.
Place the croissants cut-side down on the griddle and cook until golden brown, about 4 minutes. Flip and repeat on the other side.
While the croissants cook, mash the raspberries with 1 tablespoon of the powdered sugar in a small bowl. Let set for about 5 minutes to macerate.
When the croissants come out of the skillet, spread half of the raspberry mixture on the bottom pieces. Top with the croissant tops.
Sprinkle with powdered sugar and drizzle with maple syrup before serving.