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.
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.