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.
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.
Many thanks to Nagi from RecipeTin Eats for helping me style and photograph this recipe! She’s a legend.
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