Description

Weekend brunch just got an upgrade with this buttery, flaky Croissant French Toast. Featuring a crisp outside, custardy center, and rich flavor, it’s the perfect way to elevate leftover croissants into something extraordinary.

Ingredients

Scale

4 large croissants (day-old or slightly stale preferred)
4 large eggs (room temperature)
1 cup whole milk (or half-and-half for extra richness)
½ cup heavy cream (optional, for creamier texture)
2 tbsp granulated sugar (adjust to taste)
1 tsp vanilla extract (pure vanilla preferred)
1 tsp ground cinnamon (optional, adds warmth)
¼ tsp salt (balances the sweetness)
2 tbsp butter (for greasing the pan)

Instructions

In a large mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until well combined and slightly frothy.
Slice each croissant in half horizontally using a serrated knife for clean cuts.
Dip each croissant half into the custard mixture for about 20–30 seconds, gently rotating to coat all sides.
Melt butter over medium heat in a large non-stick skillet until it begins to foam slightly.
Place soaked croissants cut side down in the skillet and cook for 2–3 minutes per side, or until golden brown and crisp.
Top with powdered sugar, berries, maple syrup, whipped cream, lemon zest, or honey as desired.

Notes

Use slightly stale croissants for best texture. Don’t over-soak, and cook on medium heat to avoid burning or sogginess. Try flavoring the custard with orange zest or swapping cinnamon for cardamom for a twist.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 croissant half
Calories: 320
Sugar: 6g
Sodium: 270mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 8g
Cholesterol: 140mg

Keywords: croissant french toast, brunch, breakfast, easy, sweet, buttery