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–+ servings

Croissant French Toast Recipe

Croissant french toast is a simple and decadent french toast made from stale buttery croissants soaked in a rich cinnamon vanilla custard, fried to golden perfection. The french toast croissant is topped with freshly whipped cream and berries. It’s the perfect quick, easy and indulgent breakfast or brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, brunch
Cuisine American
Servings 4 servings

Equipment

  • 1 large mixing bowl
  • 1 pan

Ingredients
  

Croissant French Toast

  • 8 medium croissants stale or day old
  • 2 large eggs, room temperature
  • ½ cup (120 ml) half and half, room temperature
  • 1½ cups (360 ml) milk, room temperature
  • ¼ cup (50 g) sugar
  • 2 teaspoons (10 ml) vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 cup (120 ml) all purpose flour
  • 2 teaspoons baking powder
  • 4 tablespoons (57 g) unsalted butter, for frying

French Toast Toppings

  • 1 cup (240 ml) heavy cream, cold
  • 1 teaspoon vanilla extract
  • 2 - 4 tablespoons (25 - 50 g) sugar
  • 2 cups fresh berries

Instructions
 

  • Allow the croissant bread to sit out, uncovered, overnight to help dry out the bread. Slice the bread in half lengthwise. Set aside for now. 
    8 medium croissants
  • In a large mixing bowl whisk in the eggs, milk, half and half, vanilla extract and ground cinnamon until smooth and well combined. Then whisk in the flour and baking powder until well combined. 
    2 large eggs, room temperature, ½ cup (120 ml) half and half, room temperature, 1½ cups (360 ml) milk, room temperature, ¼ cup (50 g) sugar, 2 teaspoons (10 ml) vanilla extract , 1 teaspoon ground cinnamon , 1 cup (120 ml) all purpose flour, 2 teaspoons baking powder
  • Place a tablespoon butter in the pan. Heat the pan over medium-low heat until the butter fully melts and begins to sizzle. Swirl the butter around the pan to fully coat the bottom of the pan.  Dip each side of each piece of sliced croissant bread in the cinnamon vanilla custard for 30 - 60  seconds right before frying on the skillet or griddle.
    4 tablespoons (57 g) unsalted butter, for frying
  •  Place 2 - 4 slices of custard coated croissant bread onto the hot pan.Fry one side of the croissant bread toast for 3 - 5 minutes or until the toast is golden brown. Flip the croissant bread and repeat frying on the other side for 1 - 2 minutes or until golden brown.
    Transfer the french toast croissant slices to a serving plate or lined baking sheet.
  • To make the whipped cream, pour the heavy cream, sugar and vanilla extract into a mixing bowl fitted with whisk attachment. Mix the cream on low for 1 minute, then increase the speed to medium for 3 - 5 minutes or until soft to medium stiff peaks form.
    1 cup (240 ml) heavy cream, cold , 1 teaspoon vanilla extract , 2 - 4 tablespoons (25 - 50 g) sugar
  • Serve the whipped cream and fresh berries alongside the french toasted croissants or stuff the croissants with whipped cream and berries. Serve with warm maple syrup if you like.
    2 cups fresh berries

Notes

Store: Fully cool the croissant bread french toast. Transfer the toast to an airtight container to store in the fridge for up to 3 - 4 days. Store the whipped cream and berries in a separate container in the fridge for up to 2 - 3 days. 
See Variations section for an overnight Croissant french toast option.
Keyword Croissant French Toast, Croissant French Toast Recipe, French Toast Croissants, Toasted Croissant
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