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 8:00. 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 buttery croissants, covered in powdered sugar, syrup, and whipped cream. We are never going back.
This tasted great I would definitely make it again.
How to Make Croissant French Toast
Here is a brief overview of how this croissant French toast recipe comes together. For the full recipe, including all ingredients, scroll to the recipe card
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 custard batter that is more cream than it is eggs. We will add in a little sugar, cinnamon, and vanilla for the perfect flavor. Whisk everything together in a bowl.
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 two to three minutes on each side.
The Secret to Perfect French Toast
Recently, we discovered that the secret to perfect French toast is starting with stale bread! The basic concept is that dry old bread soaks up eggs better than moist fresh bread. So rather than getting that eggy coating all around the outside, you have French toast that has the batter through and through.
Whether you are using regular bread for classic French toast, or buttery croissants in this recipe, 15 minutes in a 200 degrees Fahrenheit oven or sitting out overnight will both accomplish our goal.
Tips and Tricks
- Keeping it warm: Since we are cooking these in batches, you will want to keep the done pieces warm until serving. Place a covered baking dish in the warm oven (200 degrees Fahrenheit). 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.
- Using up stale croissants: Whenever we have croissants, my family always buys a big container from Costco and never eats them all. This is the perfect recipe to use them up, even if they are slightly stale.
- How to serve: Top your cooked French toast with maple syrup, powdered sugar, fresh berries, whipped cream, butter, or Nutella.
Storing and Reheating Leftovers
Store any leftover French toast in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the air fryer or oven until heated through.
What to Serve with French Toast
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.
- Scrambled Eggs: I love making a big batch of these scrambled eggs. They turn out perfect!
- Air Fryer Bacon: This is the easiest way to make bacon and avoids grease splatter.
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
Ingredients
- 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
Instructions
- Preheat the oven to 200 degrees Fahrenheit.
- Toast the croissants in the oven for 15 minutes. Alternatively, you can leave them out overnight to dry out.4 large croissants
- Whisk together the eggs, half and half, vanilla, cinnamon, and sugar. Submerge the croissant halves 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.3 large eggs, 1/2 cup half and half, 2 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1/2 teaspoon cinnamon
- 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, transfer them to a covered baking dish in the warm oven.
- Serve with powdered sugar, whipped cream, and fruit.
Recipe Video
Deloris Hickman says
Can this be altered to make in a casserole for several people?
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.
Siouxz says
Omg the croissant French toast is divine and so delicious.
Thank you!
Nadia Frank says
This French tasted great I would definitely make it again.
I’m so glad that you liked it!