Croissant French Toast Delight

Croissant French toast is the weekend breakfast that won over my whole family with its flaky, buttery texture and the perfect balance of sweet and rich flavors. Whenever we have extra croissants, this becomes the highlight of a cozy morning, and it feels like such a treat with minimum effort.

The first time I tried swapping in croissants for classic bread my kids could not get enough. The texture is worlds apart from regular French toast and instantly feels more special.

Ingredients

• Day old large croissants: Day old ones soak up the custard better and hold together in the skillet
• Whole milk or half and half: Adds richness Choose full fat for extra creaminess
• Eggs: Bind everything together and give structure Look for fresh eggs with bright yolks
• Brown sugar or regular sugar: Brings in sweetness Go for brown for a caramel note
• Vanilla extract: Deepens flavor Choose real vanilla if available
• Ground cinnamon: Classic spice for warmth and aroma Fresh spice makes a difference
• Kosher salt: Balances and highlights the sweet flavors A must for rounding out the custard
• Unsalted butter: Ensures golden crispiness It also adds flavor Always use unsalted for control

Step-by-Step Instructions

Split the Croissants:

Carefully slice each croissant in half horizontally using a serrated knife This makes a flat surface for soaking up the custard and gives more area to brown

Make the Custard Soak:

Combine milk eggs sugar vanilla cinnamon and salt in a wide shallow dish Whisk thoroughly until the mixture is smooth with no streaks of egg left Bits of brown sugar may take a little extra mixing

Soak the Croissant Halves:

Lay the croissant halves in the custard Let them absorb the mixture for fifteen to twenty seconds per side Gently press down but do not let them get soggy or they will fall apart

Cook the French Toast:

Heat butter in a large skillet until it is melted and foaming but not browned Add the soaked croissant pieces flat side down Arrange them without crowding Cook for about two and a half minutes per side until golden and crispy Adjust the heat if they brown too quickly

Repeat Soaking and Cooking:

While the first batch cooks soak more croissant halves in the custard Do not let them sit too long in the mixture Repeat cooking as above adding more butter as needed for the second batch

Serve with Toppings:

Transfer the finished French toast to plates Dust with powdered sugar Drizzle with warm maple syrup and finish with whipped cream or fresh berries for a truly decadent breakfast

Pin

Brown sugar in the custard gives an extra caramel layer that my whole family now insists on I always remember making this on a snowy morning when everyone came to the table at once thanks to the incredible smell from the kitchen

Storage Tips

Let leftover croissant French toast cool to room temperature before storing Place pieces in a single layer in an airtight container and refrigerate They stay fresh for up to four days For best results reheat in a low oven uncovered This restores the crisp edge much better than a microwave

Ingredient Substitutions

If you only have small croissants just use eight and split them the same way The soaking and cooking process stays the same You can swap in whole milk for half and half or vice versa If you like a more spiced version increase the cinnamon or add nutmeg

Serving Suggestions

Offer a toppings bar so everyone can choose what they like Try sliced bananas toasted almonds or a sprinkle of chocolate chips For a brunch upgrade add bacon or breakfast sausage alongside and some fresh squeezed juice

Pin

Cultural Notes

Croissant French toast brings together French pastry tradition with American breakfast classics It is a quick way to bring bakery flavor to your table without extra work The soft custardy interior and crisp exterior showcase what makes both croissants and French toast beloved around the world

Recipe FAQs

→ Can I use fresh croissants?

Day-old croissants are best as they soak up the custard without becoming too soft, but fresh ones can work if handled gently.

→ What milk can I substitute in the custard?

Whole milk or half-and-half create a rich texture, but dairy alternatives like oat or almond milk may also be used.

→ How do I avoid soggy croissant slices?

Soak the croissant halves for just 15–20 seconds per side in the custard and handle carefully before frying.

→ What are the best toppings?

Classic choices include powdered sugar, maple syrup, whipped cream, or a handful of fresh berries for brightness.

→ How should I store leftovers?

Store cooled leftovers in an airtight container in the fridge for up to four days and reheat in a 300ºF oven.

→ Can I use small croissants?

Yes, use about eight small croissants and soak or cook them in batches as needed for even browning.