french toast maple syrup bacon

Croissant Pain Perdu, Chili Maple Bacon and Clementine Mascarpone

I had such a craving for French toast the other morning and while perusing the local bakery for a nice bread to use, my eyes suddenly fell upon the croissants and I thought, BINGO! I’ve never tried it using croissants but figured one can’t go wrong with these perfectly buttery pastries. I wanted to add something a little special and was inspired by the deliciously sweet clementines I had kicking around the house, to use for the mascarpone. Topped off with crispy chili bacon, maple syrup and fresh thyme, this croissant pain perdu brunch is sure to impress. The combination of flavours is an absolute delight!

The croissants work beautifully for this dish and it’s suchΒ  great way to use up old pastries that are beyond the point of simply re-warming.

Croissant Pain Perdu, Chili Maple Bacon and Clementine Mascarpone

Serves 4

4 Croissants, cut in half lengthways

4-5 Large eggs

60ml Milk or cream

Pinch of Salt

2 T Butter

250g Smoked streaky bacon

2 T Maple syrup, plus the rest of the bottle for serving πŸ˜‰

1 tsp Chili flakes or a chili jam works well too

1 Tub mascarpone cheese (250g)

2-4 Clementines

A few sprigs of fresh Thyme


  • In a medium bowl, mix the mascarpone and juice of one clementine, add some zest for extra flavour
  • Beat with a whisk until smooth and stiff. Keep in the fridge until serving
  • In a heated pan, fry your streaky bacon over a medium heat
  • Mix the maple syrup and chili flakes and use this to brush over the bacon strips while they are cooking
  • Turn the bacon and allow to brown and crisp up nicely on both sides, while basting with the maple mixture
  • This can be made ahead and kept warm while you French your croissants, lol
  • In a shallow bowl, whisk together the eggs, milk or cream and salt
  • In a clean pan, gently heat a small knob of butter and swirl it around the pan evenly. Do not allow it to burn
  • Submerge your croissant halves in the egg mixture and turn it (the croissant will flatten out) and gently squeeze out any excess
  • Grill the croissant halves approximately 2 mins on either side until golden brown
  • To serve, top the croissant french toast with the crispy bacon, a dollop of mascarpone and a generous drizzle of maple syrup
  • I also added some dried clementine slices, extra zest and a sprinkle of fresh thyme – absolutely delicious!
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