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Raspberry Ricotta Croissant French Toast

Tieghan, Half Baked Harvest
  • 30 minutes
  • Serves 8

INGREDIENTS

1 cup

Raspberries, fresh

3

Eggs

1

Maple syrup, real

1 tsp

Cinnamon

1

Cinnamon sugar

1 tbsp

Vanilla extract

8

Croissants, small

1

Butter

1/4 cup

Heavy cream

1 1/2 cups

Whole milk

1 cup

Whole milk ricotta cheese