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.
Complete your brunch menu
Entertaining
Bloody Mary Bar
Appetizer Recipes
Easy Deviled Eggs
Breakfast Recipes
Mimosa Cocktail
Appetizer Recipes
Mini Quiche 4 Ways
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
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
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!