Best Bites: Croissant French Toast

By Donna Erickson

Whip up Croissant French Toast for Mother's Day

When it's Mother's Day, it's all about tradition in the Paymar/Haddorff household. Moms, grandmothers, aunts, cousins and close friends gather in their home around a fabulous Sunday brunch.

PHOTO CREDIT: Donna Erickson

"It started rather small with our parents, grandparents and siblings long before our sons were born," said Kara, corporate marketing consultant and mom of two boys. "It feels like we've been doing it forever. In spite of tackling some extra cleaning around the house beforehand, it's a special day that requires very little planning, and I don't have to cook a thing," she assured me.

And they have every detail down pat! "The plan never changes, and our guests know the beat intuitively," said stay-at-home dad Jeff. "No invitations or reminders necessary. They know where to go (our house), when to come (11:00-11:30), and what to bring."

"My dad purchases and prepares the maple sausages from his favorite meat market," said Kara. "My father-in-law, Bob, brings a fruit salad. My brother-in-law, Brian, and his wife, Anita, share their favorite creme brulee for dessert. Since they don't have kids, they have plenty of time to prepare it! And this year, the boys and Jeff will peel and cook apples for our over-the-top French toast made with piles of fresh croissants. There's really nothing better than celebrating and carrying on a tradition with family and friends," she added. Another brother-in-law, Brandon, also arrives with orange juice and champagne for a mimosa toast to the moms.

If you are tempted to start a new Mother's Day tradition, here's their family recipe to get you inspired:

CROISSANT FRENCH TOAST WITH COOKED APPLES

Makes 4 servings

• 1 stick of butter (1/4 pound)

• 1/4 cup raw sugar

• 4 apples peeled, cored and cut into eighths

• 1/3 cup pure maple syrup

• 2 cups milk

• 3 eggs

• 1/4 teaspoon cinnamon

• 4 croissants, halved lengthwise

• Confectioners' sugar

• Fresh mint leaves for garnish

Melt half the butter in a large skillet over medium-low heat. Add raw sugar and cook 1-2 minutes, until the sugar has caramelized. Add the apples and maple syrup. Cook over medium heat for 20-25 minutes, until apples are tender.

Keep warm until ready to serve. Whisk the milk, eggs and cinnamon together in a shallow dish. Dip croissant halves into the mixture one or two at a time. Melt some of the remaining butter on a griddle. Cook soaked croissant halves over medium heat until they are golden brown on each side. Repeat with remaining butter and croissant halves.

Spoon warm maple-apple mixture on the bottom half of a croissant. Cover with the top and dust with confectioners' sugar. Garnish with mint and serve.

Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.

(c) 2026 Donna Erickson

Distributed by King Features Synd.