Croissant French Toast
Croissant French Toast is the ULTIMATE way to get your French Toast Fix. Buttery croissants dipped in an extra thick batter and topped with the works! Scroll down for an easy video tutorial.
Instead of suddenly-soggy sandwich bread, let’s split open some buttery, flaky croissants. Let’s batter them in a thick, sweet batter, fry them to golden perfection, and smother them in the best toppings we can find.
For me, it’s a trip down memory lane. And you? Well, you might need a nap after a plate of Croissant French Toast. Believe me, though, it’s worth it!
How to Make Croissant French Toast
Back in middle school, I bought my first cookbook, Cooking with Mickey, Volume II
Each piece of Mickey French Toast was like a giant warm cinnamon-sugar donut.
I’ve adapted his Puffed French Toast for use with croissants because CROISSANTS are my favorite thing (along with cheeseburgers, sandwiches, and anything else involving bread).
By the way, the secret to the puffier crust? Add some flour and baking powder to your batter.
Serving Suggestions
I skipped Mickey’s cinnamon-sugar coating, too. Instead, I go all out with The Works: butter, maple syrup, fresh strawberries, and whipped cream. If you add fruit, it’s now a healthy breakfast, right?!
My kids love dipping small pieces in syrup, and my husband double-doses on sweetness with syrup and powdered sugar.
This batter works excellent on regular bread too, so if you don’t want to get croissants you can still put it to work.
Roll it in cinnamon and sugar if you want to.
Sometimes I find the large packages of croissants in the reduced-bakery section, so that’s a great time to make Croissant French Toast. And even if the croissants are slightly stale, it won’t make the tiniest difference here! Your family will gobble it down in no time, and so will you.
And so will Mickey Mouse, if you invite him to brunch.
Save this Croissant French Toast to your “Main Dishes” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Croissant French Toast
Ingredients
- 2 cups milk
- ¼ cup sugar
- 2 eggs
- ½ teaspoon salt
- ½ teaspoon vanilla
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 6 croissants halved lengthwise
- maple syrup powdered sugar, whipped cream, and strawberries, for serving
Instructions
- Preheat oven to 200 degrees. Line a baking sheet with foil for easy cleanup.
- In a large bowl, whisk together milk, sugar, eggs, salt, and vanilla until smooth. Add flour and baking powder, stirring to combine until there are no lumps.
- Heat a large skillet over medium-high heat and coat with nonstick spray or oil. Working in batches, dip croissant halves in batter, allowing excess to drip back into the bowl. Arrange in a single layer on the skillet.
- Cook until golden brown on one side, about 3 to 5 minutes. Flip each half and continue to cook until golden brown on the second side sides. Remove to prepared baking sheet and keep warm in the oven until serving time. Repeat with remaining croissant halves.
- Serve with syrup, powdered sugar, whipped cream, and strawberries as desired.
Recipe Notes
Inspired by Puffed French Toast in Cooking with Mickey, Volume II.
Many thanks to Nagi from RecipeTin Eats for helping me style and photograph this recipe! She’s a legend.
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This sounds and looks so good Meggan! Wish I had a couple for breakfast this morning.
Thanks Matt, it was a big hit in our house!
I’m in a breakfast rut, I need a new recipe and I do love croissants.
It’s easy to fall into a breakfast rut, I am not always so ambitious at breakfast time either. :)
Oh, wow–I haven’t seen such a yummy breakfast in a long while. The yogurt and berry routine could use some changing up for this!
Thanks Ala, it was all very delicious! Although yogurt and berries are good too. :)
Two things. One – I will eat this like CJ. So please allow two small cups of syrup. Two. We had croissant bread pudding the other night at dinner. You and I will create this next! No ifs, ands, or buts about it!
I’ve been a bit addicted to croissants lately, especially toasted ones, so it isn’t too much of a leap for me to imagine these beautiful creations in my head! I love this idea (love your ‘pour shot’, too!)
Thanks Helen, croissants are the best. :) For me the most challenging part is not eating them all before I can turn them into French Toast!
I have been thinking about croissant bread pudding! Let’s do it! We should make at least 2 versions. Sounds delish!
Yowza! This looks incredible! I’ve never though of adding flour to my French toast batter, but it makes perfect sense…and seeing how these croissants turned out, I’m totally a believer now!
Meggan this look so delicious! I love croissants and the idea of turning them into french toast. Love your photos!
You. Are. A. Genius. I am obsessed with french toast and this is pretty much taking it to the highest level you can!! Pinning pinning pinning!!
This recipe sounds so good, but I don’t see it. Can you post it? I don’t want to screw this up as it sounds like something my wife and kids will love. Thanks.
Well THAT’S embarrassing, Glen! I’m so sorry about that. The recipe is there now. Thank you so much for visiting and I hope the family loves the French toast. It’s a huge hit around here!
YUM! Double French whammy!
One piece is never enough ha ha! Nagi helped with these photos so they are extra-good. :)
Meggan … Omg this looks so fabulous!!! You took croissant to another level!!!! What an utterly delicious and indulgent meal :)
Thanks lady!!! I was soooo lucky to have Nagi help me get these shots. She’s amazing!!
Inspired by this post, I searched for and found a delicious looking but complicated recipe for baking gluten-free croissants. The layered dough used in them is not simple even with conventional flours. They will take two days for prep and 20 minutes to bake but I’m up for the challenge. Store bought gluten free anything is overly expensive and tastes disgusting at best. I’ll let you know how it works out.
Why am I not surprised? :) Two days to prep – no problem! I cannot wait to hear about your results. Pretty sure there is another newspaper article in future! PS: “Disgusting at best” is my new favorite phrase.