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French Toast Mochi Croissants (Gluten Free)

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Breakfast, Dessert, Side Dish
Cuisine: French, Japanese
Keyword: baking powder, cinnamon, croissants, eggs, gluten free, melted butter, milk, rice papers, sugar in the raw, vanilla extract
Servings: 2 croissants
Author: GFchow @ gfchow.com

Ingredients

  • 2 eggs
  • 1/4 cup milk (cow, almond, or oat)
  • 1 1/2 tablespoons sugar granulated
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon melted butter
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 6 rice paper wrappers Square or Round
  • 2 teaspoons sugar preferably Sugar in the Raw (for sprinkling over the rice paper croissants before baking)

Instructions

  • Preheat the oven to 350.°
  • Mix eggs, milk, granulated sugar, vanilla, melted butter, cinnamon, and baking powder in a medium-sized bowl until well combined. Then transfer mixture to a shallow dish that is big enough to fit the rice papers. I used a sheet pan.
  • Individually dip 3 rice paper wrappers into the egg wash so that both sides of the wrapper are coated (but not drenched) and lay them on top of each other on a cutting board. Repeat with remaining 3 rice paper wrappers.
  • Use a scissor or kitchen shears to cut each of the layered rice papers into three triangle-ish pieces. Leave the middle triangle where it is and take the tops of the outer pieces and overlap them on top of the middle triangle. (See above photo)
  • Roll the rice paper from the bottom to the top and then bring each end forward to form a croissant shape. The shape doesn't have to be perfect!
  • Transfer croissants to a parchment-lined baking sheet and generously sprinkle sugar in the raw on top of each.
  • Bake for 30-35 minutes or until croissants are golden, flaky, and puffed. Let cool for 15 minutes and then enjoy!

Notes

To refresh croissants (especially if not eating immediately), place in a preheated oven at 350 degrees for 10-12 minutes.