Croissant French Toast
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Croissant French Toast — After trying French toast on croissants, you’ll never go back to using bread!! Soft, tender, and so buttery it just melts in your mouth!! Fast, easy, and a breakfast worth waking up for!!
Quick and Easy French Toast Recipe
After trying French toast made on croissants, regular French toast just won’t be the same. This croissant 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.
Topped with maple syrup, this is a breakfast of champions worth waking up for.
What’s in Croissant French Toast?
To make this unique French toast recipe, you’ll need:
- Granulated sugar
- Vanilla extract
- Unsalted butter
How to Make Croissant French Toast
Whisk together the eggs, milk, sugar, vanilla, and cinnamon. Submerge the croissant halves into the mixture.
Cook the coated croissant halves on a buttered skillet until golden brown on both sides. Serve with maple syrup and your favorite toppings.
How to Keep French Toast Warm
If you’re making a large batch of homemade French toast, 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.
Can You Freeze French Toast?
Yes, although fresh French toast is best in my opinion. To freeze, let the croissant halves cool completely, then seal inside a freezer bag for up to 3 months. You can reheat in the oven or in a toaster (if it’s large enough).
Tips for Making Croissant French Toast
The yield can be easily scaled up or down depending on your needs.
Day-old croissants work best for this recipe. Make sure to buy them from an actual bakery (I got mine from Panera).
I garnished it with fresh strawberries, but use blueberries, raspberries, peaches, or whatever fruit is in season and you enjoy.
- 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.
Amount Per Serving: Calories: 825Total Fat: 35gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 274mgSodium: 408mgCarbohydrates: 117gFiber: 3gSugar: 85gProtein: 13g
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