top of page

PRETZEL CROISSANT FRENCH TOAST

with Vegan Caramel Maple Drizzle

BEST FOR

BRUNCH
VEGAN
SWEET TOOTH
FRENCH TOAST
SALTY & SWEET

Part salty, part sweet... Our favorite brunch indulgence gets a NYC-meets-Paris redux as Pretzel Croissant French Toast. New York City's famous City Bakery sells these flakey pastries (which are AMAZING as is), but if that's not in your neighborhood- we also found Pretzel Croissants at Trader Joes! 

In this recipe, we ditch dairy for coconut milk and vegan butter to "lighten things up", but feel free to swap in your milk/butter of choice to customize to your liking!

​

...though we promise our vegan caramel maple sauce is quite incredible.

INGREDIENTS

​For the French Toast

  • 4 Eggs

  • ¼ cup coconut milk

  • ½ tsp coconut sugar

  • ½ tsp cinnamon

  • ½ tsp sea salt

  • 1 tbsp vanilla extract

  • 3 tbsp unsalted butter

  • 6 pretzel croissants (halved)

​

For the Vegan Caramel Maple Syrup 

  • 1 cup grade B maple syrup

  • 1 cup coconut milk (canned)

  • 1 tbsp vegan butter OR ½ stick unsalted butter

  • 1 tbsp arrowroot flour or cornstarch

  • 1 tsp vanilla extract

  • Pinch of sea salt

  • Cinnamon to taste

​

Garnish: Fresh Berries

DIRECTIONS

For the French Toast

  • In a large bowl whisk together the eggs, coconut milk, sugar, cinnamon , salt and vanilla. 

  • In a large skillet, heat 1½ tbsp of butter over medium-low heat.

  • Halve, and dip the croissants into batter, shaking off excess.

  • In batches, Fry up the croissants until browned & crisp; adding more butter as needed.

​

​

For the Vegan Caramel Syrup

  • In a small saucepan, whisk together the maple syrup, coconut milk, salt and arrowroot flour until very well combined.

  • Place the saucepan over medium to high heat and bring to a boil stirring constantly. 

  • Let the caramel boil for about 8-10 minutes or until the mixture has thickened slightly. Stirring will prevent the caramel from burning to the bottom of the pot.

  • Remove from heat, and let cool for about 5 minutes.

  • Stir in the vanilla, cinnamon and vegan butter.

  • Let cool once more until slightly warm, or let cool completely for a thicker sauce.

​

​

Ready to Serve

  • Arrange 2 croissant halves onto a plate, top with fresh berries and drizzle maple caramel sauce overtop, and enjoy!

​

RECOMMENDED

bottom of page