After trying croissant French toast, you'll never go back to using bread! Soft, tender, and so buttery — it just melts in your mouth!!
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Bread, Rolls, Muffins & Breakfast
Cuisine: American
Keyword: croissant french toast, croissant french toast recipe, quick and easy french toast, unique french toast recipes
Servings: 3
Calories: 825kcal
Author: Averie Sunshine
Ingredients
3large eggs
2tablespoonsmilk or half-and-halfI used unsweetened cashewmilk
2tablespoonsgranulated sugar
1teaspoonvanilla extract
½teaspooncinnamon
3large bakery-style croissantssliced in half horizontally (I got mine from Panera; if they’re day-old even better)
3 to 4tablespoonsunsalted butter
strawberriesfor garnishing (blueberries, raspberries, peaches, etc. may be substituted)
maple syrupfor serving (confectioners’ sugar may be substituted)
Instructions
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.
Notes
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.