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Wake up your morning routine with this Croissant French Toast recipe. In just 30 minutes, you can have a warm breakfast of battered, pan-fried, buttery croissants ready to drizzle with syrup and devour.
Table of Contents
Recipe ingredients
Ingredient notes
- Croissants: Check the day-old section at the bakery or supermarket. Since they soak up the custard well, slightly-stale pastries work perfectly here.
- All-purpose flour and baking powder: Adding this common baking combo to the batter is the key to scoring the light and fluffy texture.
Step-by-step 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 other toppings as desired.
Recipe tips and variations
- Yield: This Croissant French Toast recipe creates 12 halves, or 6 servings (I plan on 1 full croissant per person).
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Build a French toast bar: Each diner can top as desired when you set out bowls of maple syrup, whipped cream, fresh berries, banana slices, strawberry sauce, honey, powdered sugar, candied pecans, and/or crumbled bacon.
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Croissant French Toast
Wake up your morning routine with this rich Croissant French Toast recipe. In just 30 minutes, you can have a warm breakfast ready to devour.
Ingredients
- 2 cups milk
- ¼ cup granulated sugar
- 2 eggs
- ½ teaspoon Salt
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 6 croissants halved lengthwise
- maple syrup, powdered sugar, whipped cream, strawberry sauce, and other desired toppings 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 Video
Notes
- Croissants: Check the day-old section at the bakery or supermarket. Since they soak up the custard well, slightly-stale pastries work perfectly for this Croissant French Toast recipe.
- All-purpose flour and baking powder: Adding this common baking combo to the batter is the key to score the light and fluffy texture.
- Yield: This Croissant French Toast recipe creates 12 halves, or 6 servings (I plan on 1 full croissant per person).
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Build a French toast bar: Each diner can top as desired when you set out bowls of maple syrup, whipped cream, fresh berries, banana slices, strawberry sauce, honey, powdered sugar, candied pecans, and/or crumbled bacon.
Nutrition
Serving: 2slices (halves)Calories: 412kcalCarbohydrates: 55gProtein: 11gFat: 16gSaturated Fat: 9gTrans Fat: 1gCholesterol: 101mgSodium: 658mgPotassium: 218mgFiber: 2gSugar: 19gVitamin A: 635IUVitamin C: 1mgCalcium: 203mgIron: 3mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I love this recipe. Thank you so much
You’re so welcome, Denni! I’m glad you loved it! – Meggan
Our family is vegan, but I always fondly remember croissant French toast that I had at a resort years ago. Happened to pick up some vegan croissants yesterday and decided to try to find a recipe that would be easy enough to veganize. I’ve done vegan French toast with regular bread, but didn’t love the recipes I’d tried. Ran across yours and decided to give it a try.
Used non-dairy milk and Just Egg egg substitute (3 TBSP = 1 egg). Everything else was fine as is.
Turned out delicious! The tip to keep them warm was also very helpful. My 5 year old gobbled it up and he can be wary of trying new things (even if he likes all the components). Hubby had a piece I’d kept warm and said it was good. I then made fresh pieces for him and my non-vegan stepson and they really enjoyed it. This recipe is definitely a keeper! Thank you!
You’re so welcome, Maya! Thank you for your lovely comment! I’m glad you were able to adapt the recipe. I’m happy it was a hit with your family! – Meggan
Hello, just wondering why we’re heating the oven to 200 degrees and lining a baking sheet with foil… maybe I missed something…
Hi Vicki, it’s to keep them warm while cooking them in batches. (Double-checked to make sure it wasn’t missing from the recipe, it’s in step 3.) Take care! – Meggan
Holy moly this was amazing! My husband and I both absolutely loved this recipe! Never tried flour and baking powder in my French toast batter. It was perfect! I did add a little cinnamon and nutmeg, but other than that, I followed the recipe exactly. Thanks for the recipe!
Thanks Mandi! So glad you enjoyed, – Meggan
Crazy good! My husband came home from the store with a large tray of clearance croissants so I took to the internet to figure out what to do with them and this recipe did not disappoint!
Hi Aimee, thank you! I’m so glad you liked it and put those croissants to good use. – Meggan
Made it with a banana Fosters topping, delicious!
Hi Lise, that sounds AMAZING! – Meggan
THE BEST FRENCH TOAST IVE EVER HAD!!!
Thank you Alice! – Meggan