Croissant French Toast Classic (Printable Version)
Golden croissants dipped in vanilla custard, pan-fried, and topped with berries for a cozy brunch dish.
# Ingredients:
→ Base
01 -
4 large croissants (approximately 70 grams each), preferably day-old
→ Custard Mixture
02 -
160 millilitres whole milk or half-and-half
03 -
3 large eggs
04 -
13 grams packed light or dark brown sugar, or granulated sugar
05 -
10 millilitres vanilla extract
06 -
0.5 gram ground cinnamon
07 -
0.25 gram kosher salt
→ Cooking Fat
08 -
28 grams unsalted butter, divided
→ Serving Suggestions
09 -
Powdered sugar, for dusting
10 -
Maple syrup
11 -
Whipped cream
12 -
Fresh berries
# Steps:
01 -
With a serrated knife, split croissants horizontally to create two even halves from each croissant.
02 -
In a wide, shallow dish, whisk together milk, eggs, sugar, vanilla extract, cinnamon, and salt until mixture is homogenous and streak-free.
03 -
Melt half the butter (14 grams) in a large nonstick or cast iron skillet over medium heat. While butter melts, submerge two croissant halves into the custard, pressing gently and flipping once to ensure each piece is saturated, about 15 to 20 seconds per side. Transfer soaked pieces to a plate or tray. Repeat as needed.
04 -
Once butter is sizzling and foaming has subsided, arrange soaked croissant halves in a single layer in the skillet. Cook until each side is golden and crisp, about 2 to 2.5 minutes per side; reduce the heat if browning occurs too quickly.
05 -
While the first batch cooks, soak remaining croissant halves in the custard mixture following the same method.
06 -
Transfer cooked pieces to a serving plate. Add remaining butter to the skillet, melt, and repeat cooking process with the remaining soaked croissants until golden on both sides.
07 -
Dust with powdered sugar and present with desired accompaniments such as maple syrup, whipped cream, or fresh berries.
# Notes:
01 -
Day-old croissants better absorb the custard and yield optimal texture for the dish.
02 -
Smaller croissants may be substituted; adjust batch size based on pan capacity to prevent overcrowding.
03 -
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 150°C oven until heated through, 8–10 minutes.