Croissant French toast is a decadent way to breath new life into leftovers of the buttery pastry. Old croissants gets soaked in a rich custard and baked to perfection for a scrumptious breakfast or brunch that’s easy enough for any weekend but festive enough for a holiday or special occasion.

I don’t do complicated in the mornings.

Mornings are complicated enough as is.

So I love when I stumble onto a recipe that is easy to put together even before I have my coffee and feeds multiple people.

And that’s exactly what this croissant French toast is.

It’s easy and a richer version of the classic breakfast dish.

The ease makes it doable any day, but the indulgence factor means it’s perfect for Christmas morning, Easter, or Mother’s Day!

Ingredients

Croissants– Preferably croissants that are on the stale side and getting sort of crusty and a little tough.
Butter– Salted
Half and half– While you could substitute heavy or light cream, I would not use anything less rich than full fat half and half. You want al the richness!
Sugar– Granulated
Vanilla extract– Real vanilla extract
Eggs
For serving– Fresh fruit, berries, syrup, etc.

How to Make

Croissant French toast is a snap to make!

Just slice each croissant in half lengthwise and set them aside while you make the batter.

Whisk the half and half, sugar, eggs, and vanilla together in a large mixing bowl.

Soak the sliced croissants in the custard mixture for 2 minutes, making sure they are totally submerged.

Then, heat the butter in a large nonstick skillet over medium low heat until the butter melts.

Remove the croissants from the egg mixture, allowing the excess to drain off thoroughly.

Add the soaked croissants to the hot butter with the cut side down.

Cook the croissants until golden brown and crispy on the bottom, about 3-4 minutes.

Then flip them over and cook them for another 3-4 minutes or just until crispy and golden brown on the other side.

Transfer them to a waiting plate.

Serve warm with fresh berries on the side and a drizzle of syrup overtop.

Enjoy!

Storing Leftovers

This is a recipe that’s best enjoyed when you first make it.

However if you have leftovers, store them in an airtight container in the fridge for up to 3 days.

For best results, reheat in a hot buttered skillet on the stove until warmed through.

Tips and Tricks

I recommend using salted butter in this recipe. The salt enhances the sweetness of the finished French toast just the right amount.
If your croissants aren’t stale (somewhat hard), only soak them for 60 seconds.
Whipped cream also makes a delicious topping for these and so does a drizzle of melted Nutella.

Other French Toast Recipes

Croissant French toast is an easy way to elevate the classic dish and turn it into a totally decadent breakfast treat.

Make it and enjoy!

Looking for other French toast recipes?

Try these:

If you’ve tried this CROISSANT FRENCH TOAST, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Leftover Croissant French Toast

Croissant French toast is a decadent way to breath new life into leftovers of the buttery pastry. Old croissants gets soaked in a rich custard and baked to perfection for a scrumptious breakfast or brunch that's easy enough for any weekend but festive enough for a holiday or special occasion.

5 from 1 vote

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 623kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

4 croissants preferably on the stale side
2 tbsp salted butter
1 1/4 cups half and half
1/4 cup sugar
1 tsp vanilla extract
2 large eggs
fresh fruit and/or berries for serving
syrup for serving

US Customary - Metric

Instructions

Slice each croissant in half lengthwise and set aside.
4 croissants
Add the half and half, sugar, eggs, and vanilla to a large mixing bowl whisking together just until evenly combined. Add the sliced croissants to the mixture, submerging and soaking them for 2 minutes.
1 1/4 cups half and half, 1/4 cup sugar, 2 large eggs, 1 tsp vanilla extract
Add the butter to a large nonstick skillet and melt over medium low heat.
2 tbsp salted butter
Using tongs remove the croissants from the mixture, allowing excess egg mixture to drain off thoroughly, and add them to the hot butter- cut side down.
Cook until golden brown and crispy on the bottom, about 3-4 minutes, then flip and cook another 3-4 minutes- just until crispy and golden brown on the other side. Transfer them to a waiting plate.
Serve warm with fresh berries on the side and a drizzle of syrup overtop.
fresh fruit and/or berries, syrup

Notes

I recommend using salted butter in this recipe. The salt enhances the sweetness of the finished French toast just the right amount.
If your croissants aren't stale (somewhat hard), only soak them for 60 seconds.
Whipped cream also makes a delicious topping for these and so does a drizzle of melted Nutella.