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!
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
. Mickey Mouse made his French toast with a thick batter, similar to pancake or waffle batter. Once the French toast was fried, he’d roll it in a mixture of cinnamon and sugar.
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.
Croissant French Toast
- 2 cups milk
- ¼ cup 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, and strawberries, for serving
- 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
Nutrition
Many thanks to Nagi from RecipeTin Eats for helping me style and photograph this recipe! She’s a legend.
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I tried the recipe and found that the 1 cup flour was too much. It came out too gooey and lumpy. What did I do wrong?
Hi Tatsuo, if the batter was lumpy, my guess is either 1). you didn’t whisk it enough, thus the lumps, or 2). you just don’t personally like this kind of batter. Gooey, well, batter is generally a bit gooey right? Sorry you had trouble. I like it with 1 cup of flour, but you clearly had something else in mind, and I’m sorry about that. I just wanted something substantial that would coat the croissants well. -Meggan
Made them, loved them, whole family inhaled them, doing it again today! Do you have a newsletter I can sign up for? I’m a huge fan of Nagi’s work and would love to receive your recipes in my inbox, too!
Hi Celeste! You’re so nice! Nagi is great, I love her stuff too. I’ll get you signed up for the email list. Right now it’s just the daily email of when a new post goes up, but at some point I hope to make it more useful. Thank you for your kind words, I’m glad your family loved the Croissant French Toast! -Meggan
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.
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!!
YUM! Double French whammy!
One piece is never enough ha ha! Nagi helped with these photos so they are extra-good. :)
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!
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!!
Meggan this look so delicious! I love croissants and the idea of turning them into french toast. Love your photos!
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!
I have been thinking about croissant bread pudding! Let’s do it! We should make at least 2 versions. Sounds delish!
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!
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!
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. :)
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. :)
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!