Ingredients
- 4 large croissants (preferably a day or two old, so they’re a bit sturdy)
- Why this ingredient is essential: The croissants are the star of the show here! Their buttery texture and flakiness make this French toast so decadent and flavorful.
- 4 large eggs
- Why this ingredient is essential: Eggs create that rich, custardy texture that soaks into the croissants, turning them into a delicious, soft, and slightly sweet treat.
- 1 cup whole milk
- Why this ingredient is essential: Whole milk gives the batter its creamy consistency, making the croissant slices melt in your mouth.
- 1 tsp vanilla extract
- Why this ingredient is essential: Vanilla adds warmth and depth to the flavor, making each bite comforting and familiar.
- 1 tbsp sugar
- Why this ingredient is essential: A touch of sugar enhances the sweetness of the batter without being overpowering.
- Pinch of salt
- Why this ingredient is essential: A pinch of salt balances out the sweetness and brings all the flavors together.
- 2 tbsp butter (for cooking)
- Why this ingredient is essential: Butter adds richness and ensures the French toast gets that golden, crispy finish.
- Toppings of your choice (optional): powdered sugar, maple syrup, fresh berries, whipped cream, or chocolate sauce.
Instructions
- Prepare the Croissants
Start by slicing your croissants in half horizontally. If they’re too fresh and soft, you can toast them lightly in the oven for a minute or two to make them a bit sturdier (this will help the batter soak in without becoming soggy). Set them aside on a plate. - Make the Egg Batter
In a large mixing bowl, crack your eggs and beat them lightly. Add the milk, sugar, vanilla extract, and a pinch of salt. Whisk everything together until fully combined. You want the mixture to be smooth, with no lumps of egg or sugar. - Heat Your Pan
Heat a nonstick skillet or griddle over medium heat. Add about 1 tablespoon of butter to the pan and let it melt, swirling it around so that it coats the entire surface. This will ensure a nice golden crust on your French toast. - Soak the Croissants
Take each croissant half and dip it into the egg batter. Make sure to coat both sides of the croissant, but don’t let it sit too long in the batter—just a quick dip will do. The croissants should be moist, but not soaked through. - Cook the French Toast
Place the soaked croissant halves in the hot pan and cook for 2-3 minutes on each side, or until they are golden brown and crispy. Be sure to keep an eye on the heat—if the pan is too hot, the croissants will burn before they cook through. Adjust the heat as needed. - Repeat & Serve
Once the first batch is cooked, remove the croissants from the pan and set them on a plate. Wipe the pan clean with a paper towel, add more butter, and repeat with the remaining croissants. - Serve and Enjoy
Serve your Croissant French Toast warm, topped with your favorite toppings. I love a drizzle of maple syrup, a dusting of powdered sugar, and a handful of fresh berries. It’s the perfect balance of sweet, rich, and fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 12g
- Fat: 20g
- Carbohydrates: 40g
- Protein: 7g