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Wake up your morning routine with this Croissant French Toast recipe. In just 30 minutes, you can have a warm breakfast of battered, pan-fried, buttery croissants ready to drizzle with syrup and devour.
Croissant French Toast is one of my favorite brunch or breakfast recipes. It’s perfect for all the holidays like Christmas morning and Easter, and it’s also great for an average Saturday morning. Flaky croissants are already delicious on their own, so transforming them into a rich custard-coated breakfast delight can only help.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Croissants: Check the day-old section at the bakery or supermarket. Since they soak up the custard well, slightly-stale pastries work perfectly here.
- All-purpose flour and baking powder: Adding this common baking combo to the batter is the key to scoring the light and fluffy texture.
Step-by-step instructions
- Preheat oven to 200 degrees. Line a baking sheet with foil for easy cleanup. In a large bowl or dish, whisk together milk, sugar, eggs, salt, and pure vanilla extract until smooth. Add flour and baking powder, stirring to combine until there are no lumps. Heat a large nonstick skillet over medium heat and coat with nonstick spray or oil. Working in batches, dip croissant halves in egg mixture, allowing excess liquid to drip back into the bowl.
- Arrange in a single layer on the skillet. Cook until golden brown on one side, about 3 to 5 minutes. Flip each half and continue to cook until golden brown on the second side sides.
- Remove to prepared baking sheet and keep warm in the oven until serving time. Repeat with remaining croissant halves. Serve with syrup, powdered sugar, whipped cream, and other toppings as desired.
Recipe tips and variations
- Yield: This Croissant French Toast recipe creates 12 halves, or 6 servings (I plan on 1 full croissant per person).
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Freezer: Arrange cooled French toast in a single layer, not touching, on a small baking sheet or plate. Freeze until the French toast pieces are frozen individually, then transfer to a freezer-safe bag. Freeze up to 3 months. Thaw in the refrigerator or reheat in the microwave from frozen.
- Build a French toast bar: Each diner can top as desired when you set out bowls of maple syrup, whipped cream, fresh berries, banana slices, strawberry sauce, honey, powdered sugar, candied pecans, and/or crumbled bacon.
- French Toast: This simple recipe is ready in minutes, fast enough for breakfast before school, but tasty enough for lazy weekends.
- French Toast Sticks: Learn how to transform Texas Toast into French Toast Sticks, coated in cinnamon and sugar, in just 30 minutes, then dunk in syrup, jam, or any sweet sauce you crave.
- French Toast Bake: This custardy make-ahead Baked French Toast recipe only gets better as it chills overnight. The next morning, add a cinnamon streusel topping, bake, and pile with fresh berries for a delicious breakfast for six!
- Challah French Toast: Leftover challah bread makes the most delicious Challah French Toast! Serve it with plenty of butter and syrup or try a dusting of powdered sugar and a squeeze of fresh lime juice. You’ll love it!
- Cornflake French Toast: Cornflake French Toast allows you to enjoy two breakfast menu favorites, cereal and French toast, in one easy, family-friendly breakfast recipe.
- More breakfast casseroles: Feeding a crowd? Try Sausage Hash Brown Casserole, Overnight Breakfast Casserole, or Cheesy Potato Casserole.
Frequently Asked Questions
Can you toast croissants?
Croissants get their flaky layers from copious amounts of butter. You can pop a croissant in a toaster or toaster oven to heat it up, but keep an eye on it so the butter doesn’t burn.
More brunch favorites
Breakfast Recipes
The Best Pancake Recipe from Scratch
Sandwich Recipes
Ham and Cheese Sliders
Appetizer Recipes
Mini Quiche Recipe
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Croissant French Toast
Wake up your morning routine with this rich Croissant French Toast recipe. In just 30 minutes, you can have a warm breakfast ready to devour.
Ingredients
- 2 cups milk
- ¼ cup granulated sugar
- 2 eggs
- ½ teaspoon Salt
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 6 croissants halved lengthwise
- maple syrup, powdered sugar, whipped cream, strawberry sauce, and other desired toppings for serving
Instructions
- In a large bowl, whisk together milk, sugar, eggs, salt, and vanilla until smooth. Add flour and baking powder, stirring to combine until there are no lumps.
- Heat a large skillet over medium-high heat and coat with nonstick spray or oil. Working in batches, dip croissant halves in batter, allowing excess to drip back into the bowl. Arrange in a single layer on the skillet.
- Cook until golden brown on one side, about 3 to 5 minutes. Flip each half and continue to cook until golden brown on the second side sides. Transfer to a plate loosely tented with aluminum foil to keep warm while preparing the rest. Repeat with remaining croissant halves. Serve with syrup, powdered sugar, whipped cream, and strawberries as desired.
Recipe Video
Notes
- Croissants: Check the day-old section at the bakery or supermarket. Since they soak up the custard well, slightly-stale pastries work perfectly for this Croissant French Toast recipe.
- All-purpose flour and baking powder: Adding this common baking combo to the batter is the key to score the light and fluffy texture.
- Yield: This Croissant French Toast recipe creates 12 halves, or 6 servings (I plan on 1 full croissant per person).
- Storage: Store leftovers in the refrigerator for up to 4 days.
Nutrition
Serving: 2 slicesCalories: 412kcalCarbohydrates: 55gProtein: 11gFat: 16gSaturated Fat: 9gTrans Fat: 1gCholesterol: 101mgSodium: 658mgPotassium: 218mgFiber: 2gSugar: 19gVitamin A: 635IUVitamin C: 1mgCalcium: 203mgIron: 3mg
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TOP w/ Fresh Mango Chunks, Sliced Almonds (toasted or not), and a Cream Cheese Drizzle.*
* Beat 1/2 pack Philly cream cheese ( foil pack not tub) 1/2 cup sifted Powered Sugar, 1 tsp Vanilla extract and add enough milk 3-6 Tbs to make a glaze consistency. Beat well.
Thanks Chef Meggan, Great recipe and enjoyed the tips!! Everybody loved them and will definitely make them again!!
Chef Hoppy USCG
Everybody loved this recipe!! Will make it again!!
Thanks Chef Hoppy, so glad you all enjoyed! – Meggan
Delicious!
Thank you Kristi! -Meggan
I made this with La Boulangerie croissant bread. I doubled the recipe because of how many slices of bread I had. My family said it was the best French toast they’d ever had. I also froze the remaining and toasted them to reheat and they were almost just as good! Amazing recipe!
I tried the recipe and found that the 1 cup flour was too much. It came out too gooey and lumpy. What did I do wrong?
Hi Tatsuo, if the batter was lumpy, my guess is either 1). you didn’t whisk it enough, thus the lumps, or 2). you just don’t personally like this kind of batter. Gooey, well, batter is generally a bit gooey right? Sorry you had trouble. I like it with 1 cup of flour, but you clearly had something else in mind, and I’m sorry about that. I just wanted something substantial that would coat the croissants well. -Meggan
Made them, loved them, whole family inhaled them, doing it again today! Do you have a newsletter I can sign up for? I’m a huge fan of Nagi’s work and would love to receive your recipes in my inbox, too!
Hi Celeste! You’re so nice! Nagi is great, I love her stuff too. I’ll get you signed up for the email list. Right now it’s just the daily email of when a new post goes up, but at some point I hope to make it more useful. Thank you for your kind words, I’m glad your family loved the Croissant French Toast! -Meggan
Inspired by this post, I searched for and found a delicious looking but complicated recipe for baking gluten-free croissants. The layered dough used in them is not simple even with conventional flours. They will take two days for prep and 20 minutes to bake but I’m up for the challenge. Store bought gluten free anything is overly expensive and tastes disgusting at best. I’ll let you know how it works out.
Why am I not surprised? 🙂 Two days to prep – no problem! I cannot wait to hear about your results. Pretty sure there is another newspaper article in future! PS: “Disgusting at best” is my new favorite phrase.
Meggan … Omg this looks so fabulous!!! You took croissant to another level!!!! What an utterly delicious and indulgent meal 🙂
Thanks lady!!! I was soooo lucky to have Nagi help me get these shots. She’s amazing!!
YUM! Double French whammy!
One piece is never enough ha ha! Nagi helped with these photos so they are extra-good. 🙂