Croissant French Toast
After trying French toast made on croissants, regular French toast just won’t be the same.
This French toast is soft, tender, and the epitome of buttery perfection.
That’s what happens when you start out with pastries made with a ton of butter and then cook the French toast in melted butter. Definitely a splurge breakfast or brunch, but so incredibly good.
The French toast would be perfect on a holiday morning because it just feels and tastes more special than regular French toast but it’s so easy to make. Definitely easier, faster, more goof-proof than pancakes or waffles, and ready in 10 minutes. The yield can be easily scaled up or down depending on your needs.
I garnished it with fresh strawberries, but use blueberries, raspberries, peaches, or whatever fruit is in season and you enjoy.
Topped with maple syrup, this is a breakfast of champions worth waking up for.
Croissant French Toast
This French toast is soft, tender, and the epitome of buttery perfection. That’s what happens when you start out with pastries made with a ton of butter and then cook the French toast in melted butter. The French toast would be perfect on a holiday morning because it just feels and tastes more special than regular French toast but it’s so easy to make and you can easily adjust the yield. Definitely easier, faster, more goof-proof than pancakes or waffles, and ready in 10 minutes. Topped with maple syrup, this is a breakfast of champions.
- 3 large eggs
- 2 tablespoons milk or half-and-half (I used unsweetened cashewmilk)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 3 large bakery-style croissants, sliced in half horizontally (I got mine from Panera; if they’re day-old even better)
- 3 to 4 tablespoons unsalted butter
- strawberries, for garnishing (blueberries, raspberries, peaches, etc. may be substituted)
- maple syrup, for serving (confectioners’ sugar may be substituted)
- To a large bowl, add the eggs, milk, sugar, vanilla, cinnamon, and whisk to combine.
- Add the croissant halves, one at a time, to the egg mixture. Submerge for 10 to 15 seconds, flipping once.
- Place coated halves in a large non-stick skillet with about 2 tablespoons melted butter with the cut side down. Cook for about 3 minutes over medium heat, flip, and cook for about 2 minutes on the second side, or until French toast is as browned as desired. Repeat battering and cooking process and adding more butter as necessary (my skillet only fits 3 halves at once).
- Place cooked French toast on a plate, garnish with strawberries, and drizzle with maple syrup as desired. French toast is best warm and fresh. Tip – If you’re making a large batch or for an event, you can likely place cooked French toast on a baking sheet and keep warm in a low oven (175F) for up to about 90 minutes. However, I haven’t personally tried it with this French toast, but have successfully done this with pancakes and waffles.
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