“Gourmet Gluten-Free French Brunch: Croissant Pain Perdu with Berry Compote & Creamy Mascarpone”
Indulge in a luxurious gluten-free brunch with this recipe for Croissant Pain Perdu, served with a luscious berry compote and creamy mascarpone topping. This sensational dish is perfect for special occasions or when you crave a touch of luxury at home.
Allergens
Milk, Eggs
Ingredients
- 8 gluten
- free croissants, stale
- 1 cup milk
- 4 large eggs
- 2 tbsp granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
- 2 cups mixed berries (fresh or frozen)
- 1/4 cup granulated sugar
- 2 tbsp water
- 8 oz mascarpone cheese
- 2 tbsp honey
Instructions
- a. Preheat oven to 350°F (175°C). b. In a shallow dish, whisk together milk, eggs, sugar, vanilla, cinnamon, and salt. c. Arrange croissants in a single layer on a baking sheet and brush with the egg mixture. d. Bake for 10 12 minutes until golden brown and crispy on the outside. e. In a saucepan, combine mixed berries, sugar, and water. Cook over medium heat until thickened. Set aside to cool slightly. f. In a small bowl, mix mascarpone cheese with honey until smooth. g. Assemble the dish by placing two croissants on each plate, spooning warm compote over them, and topping with dollops of creamy mascarpone.
Chef’s Insight
Allow the croissants to stale slightly for best results; Experiment with different berry combinations or sweeteners for the compote
Notes
This recipe is designed for a luxurious brunch experience; Best enjoyed freshly prepared