This flaky Butter Croissant French Toast recipe is the ultimate dish to any breakfast or brunch! Top off with fresh fruit, a drizzle of maple syrup or a dusting of powdered sugar to create an indulgent treat.
What is Croissant French Toast?
Croissant French Toast is a variation of the traditional French toast using basically all the same ingredients except you’re switching out regular bread for butter croissants. Using butter croissants gives you a very flaky, soft middle with a crispy, buttery texture on the outside.
The Players & Helpers to make this Croissant French Toast
Here is everything you’ll need to make this irresistible Croissant French Toast:
- Butter Croissants – You’ll need 6 butter croissants to make 12 french toast halves.
- Butter – while these are ‘butter’ croissants I want to ensure I get that nice caramelized look and bite to the croissants and that extra butter helps with that.
- Eggs – to create an eggy mixture for the croissant french toast.
- Milk – I actually use a combo of both whole milk and heavy cream, but use whatever you have on hand!
- Flour – all purpose flour here. This helps to thicken the egg and milk mixture.
- Sugar – I use a combination of both brown and white to sweeten the french toast.
- Ground Cinnamon – the ultimate ingredient to give the french toast its taste!
- Nutmeg – brings a warm, nutty flavor to the french toast.
- Vanilla Extract – enhances the flavors of the ingredients.
- Salt – just a pinch of kosher salt to bring the flavors all together.
- Electric Skillet or Large Frying Pan – I absolutely love my Presto Electric Skillet that I’ve owned for at least 10 years and can fry 6 croissant halves at a time!
Watch me make Butter Croissant French Toast
Want to watch me make my Croissant French Toast? Click on the video below to see how I make this easy Croissant French Toast for dinner! While you’re there, subscribe to my channel for future videos!
How to Make Croissant French Toast
Firstly, before mixing anything together, I like to cut my croissants in half lengthwise to allow air to hit the inside of them. I place them on a cooling rack to ‘dry out’ while I gather all the necessary ingredients. It’s not a major step, but helping to dry out the croissant will certainly allow the egg and milk mixture to really soak into all those buttery layers. Yum!
Aside from the butter and the croissants, you’re going to mix everything together in a large mixing bowl big enough to place a slice of butter croissant into. Additionally, make sure you coat both sides of your croissant with the egg and milk mixture!
In your electric skillet that’s been warmed (I like to set mine fairly low, about 250 Fahrenheit or so) and the butter has swam all on the inside of the skillet, start placing your butter croissant slices down onto the skillet. While there is no wrong way, I like to place my butter croissants cut side down into the buttery skillet.
This is an additional step but I never skip it because we love cinnamon so much! Even though we already have ground cinnamon in the egg and milk mixture, I love to make sure we can really taste the cinnamon. While the croissants are frying up, I like to sprinkle a bit more cinnamon over the top. While you don’t have to, but really you should haha!
It only take 3-4 minutes for one side to cook, so check your croissants around the 3 minute mark to make sure they’re not burning. Once they’re cooked to your liking, flip those babies over and using your spatula, press down slightly to ensure that the ‘tops’ of your croissants are fully cooking. Not too much pressure, but just to help flatten them a little bit. Fry on that side for 3-4 minutes.
Once they are done frying, move them to a cooling rack, while you work on your next batch of butter croissants to fry up. Pro Tip – while the remaining butter is melting in your skillet for you next round of butter croissants, give that egg and milk mixture another good whisk. The flour that we added tends to sink down to the bottom of the bowl, so giving it another good stir will help to re-incorporate that flour.
Using Different Breads to make French Toast
You can certainly use different types of bread to make french toast! Straight up sliced white bread and thin sliced french bread all work great. I also have a Texas Toast French Toast recipe that is ever so slightly different from this Croissant French Toast.
Freezing and Reheating Leftover Croissant French Toast
If you find you have leftovers of this Croissant French Toast, you’re doing life wrong. Nah, I’m just kidding. What you can do is place the extras on a cooling rack and place in your freezer to freeze for about 45 minutes to an hour. Once they are frozen, wrap them each with some wax paper and stick in a gallon freezer bag. They will keep in the freezer for 2 months.
To reheat, stick your croissant french toast slices on a baking sheet and place in a 300 degree Fahrenheit oven. Reheat for about 7-9 minutes.
Toppings for Croissant French Toast
There are so many ways you can make this Croissant French Toast your own by the toppings you use! Here are some great topping ideas:
- Fresh Berries – sliced strawberries and blueberries are our favorite.
- Banana Slices
- Maple Syrup
- Whipped Cream – homemade is even better!
- Powdered Sugar
- Jams and Preserves
Use a combo of one or two (or all of them to make the ultimate Croissant French Toast!) If you’re hosting a breakfast or brunch for a large group or party, make your own Croissant French Toast bar by having all of these toppings available to your guests. Throw on some plates of scrambled eggs, thick cut bacon and some mimosas, and you’ve got yourself a good time!
Want more Breakfast recipes? Check these out next:
- The Best from Scratch Belgian Waffles
- Baked Creme Brulee French Toast Recipe
- Starbucks Copycat Pumpkin Scone Recipe
- Starbucks Copycat Iced Lemon Loaf
- Starbucks Copycat Pumpkin Loaf
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If you end up trying this delicious Croissant French Toast recipe, leave me a comment with what toppings you used! I’d love to chat with you.
Croissant French Toast
- 6 Butter Croissants, sliced lengthwise in half
- 4 tbsp butter, divided
Egg and Milk Mixture
- 3 eggs
- 1 cup whole milk
- 1/2 cup half and half or heavy cream*
- 1/4 cup all purpose flour
- 1 tbsp white sugar
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/4 tsp salt
- Slice your 6 butter croissants lengthwise and allow to dry out on cooling sheets while you prepare egg and milk mixture.
- In a large mixing bowl, add in your eggs, milk, half and half, white sugar, brown sugar, spices, vanilla, and salt and whisk thoroughly.
- Preheat electric skillet or large frying pan, add 2 tablespoons of butter and melt.
- Take one slice of butter croissant and coat both sides of croissant in egg and milk mixture. Place cut side down into electric skillet. Repeat with 5 more slices and fry croissants on one side for 3-4 minutes. Once cooked, flip the croissants and fry for an additional 3-4 minutes.
- Serve with toppings of choice!
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