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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 the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.
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