Croissant French Toast is going to be your new favorite breakfast. My family is obsessed with this recipe, and every weekend my kids request it.
During the week, our mornings are a sprint out the door. We have one kid leaving the house before 6:30 and two more to get out the door before 8. It’s non stop movement and often means bowls of cereal for breakfast.
But on the weekends we take our time, and my kids love when we make pancakes, French toast, and waffles. Recently we discovered that the ultimate amazing breakfast is French toast made from croissants, covered in powdered sugar, syrup, and whipped cream. We are never going back.
How to Make Croissant French Toast
- Slice and bake croissants: One of the things that makes French toast perfect is for the bread to be a little stale. (Read more on this below.) To mimic that, we are going to stick sliced croissants in a warm oven for 15 minutes. Alternatively, you could slice them and leave them out overnight.
- Make the batter: We are making a custardy batter that is more cream than it is eggs. We will add in a little sugar, cinnamon, and vanilla for the perfect flavor.
- Dip and cook: Toss the toasted croissant halves in the batter. You can just flip them in the batter a few times, pushing down a little to fully submerge them. Because they are dried out they will soak up the batter quickly and there is no need for them to sit in it. Then cook them in a preheated and greased skillet for 2 to 3 minutes on each side.
Using Croissants to Make French Toast
While the method I have laid out here will work great with any type of bread, it is extra special with croissants. Using buttery delicious croissants to make French toast is going to make you a breakfast super hero.
The Secret to Perfect French Toast
Recently we discovered that the secret to perfect French Toast is starting with stale bread! In fact, we learned that this is the origin of the famous breakfast item. It was originally a way to use left over old bread.
The basic concept is that dry old bread soaks up eggs better than moist fresh bread. This is the same idea we use in bread pudding and stuffing around Thanksgiving.
It makes sense, doesn’t it? The drier the bread, the more it is able to suck up other moisture. So rather than getting that eggy coating all around the outside, you have French Toast that has the batter through and through.
Fifteen minutes in a 200 degree oven or sitting out overnight will both accomplish our goal.
Keeping it Warm
Since we are cooking these in batches, you will want to keep that oven on after drying out the croissants. Place a covered baking dish in the warm oven. As you finish making the Croissant French Toast, transfer it to the warm oven. Then when you are finished making all of the pieces, you can serve them at once.
Other Brunch Recipes
If you are making these for a holiday brunch, here are a few other things to fill out your table.
- Fruit Salad – This easy fruit salad makes the perfect side dish for a brunch. The dressing can even be made the night before.
- Sausage Strata – This is my all time favorite egg bake. It is made ahead of time, and I could eat the entire pan myself.
- Strawberry Banana Bread – Our easy banana bread with the addition of strawberries is so perfect for a brunch or an easy snack.
If you make this great Croissant French Toast recipe or any of my other recipes, leave me a comment let me know what you think.
Croissant French Toast
- 3 large eggs
- 1/2 cup half and half
- 2 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 4 large croissants cut in half lengthwise
- Preheat the oven to 200 degrees.
- Toast the croissants in the oven for 15 minutes. Alternatively, you can leave them out overnight.
- Whisk together the eggs, half and half, vanilla, cinnamon, and sugar. Submerge the croissant halfs one at a time, turning them several times to ensure they soak up a lot of the batter. I like to push them down in the batter once on each side to fully submerge them.
- Heat a skillet over medium heat. Spray lightly with cooking spray. Cook the croissants in batches for 2 to 3 minutes on each side. When you are done, tranfer them to a covered baking dish in the warm oven.
- Serve with powdered sugar, whipped cream, and fruit.
Deloris Hickman says
Can this be altered to make in a casserole for several people?
Lisa Longley says
This specific recipe isn’t designed to be to be a casserole, but you could make my French Toast Casserole or my Croissant Bread Pudding.
Omg the croissant French toast is divine and so delicious.
Lisa Longley says