For an extra decadent breakfast recipe, try this croissant french toast! It’s ready in just a few minutes, no special equipment required.
Darlings, when was the last time you made french toast? I feel like it’s always a bit too long at our house. We just forget about french toast until we start thinking about ways to change up our breakfast menu. This happens especially when it comes to weekend brunch or holiday breakfast menus. Weekday breakfast is just too busy – we keep that simple because no one here wants to give up an extra few minutes of sleep. Who does? But when we were on our last road trip and I spied croissant french toast on a diner breakfast menu, I knew it was time to get creative with our next weekend brunch.
Do you know what I did? I invited a bunch of neighbors over for a pajama brunch on New Year’s Day. And it was lovely! The Godfather brewed up a lot of coffee, the kids played, and we ate french toast in pajamas. Best way to start the year, ever! Of course, this croissant french toast recipe would be perfect any time… Valentine’s Day breakfast for your sweetie, Mother’s Day breakfast, just a fun weekend brunch… whatever. French toast needs no reason!
A few tips for making croissant french toast…
What makes this recipe easy is that you start with store bought croissants. I actually don’t recommend baking them for two reasons. One, baking croissants from scratch is a process and homemade croissants need nothing besides maybe a cup of tea or cafe au lait (coffee with milk). And second, if you try to take a shortcut with the canned croissant dough, you won’t have the right consistency for the french toast. The refrigerated croissants are too moist and the toast will be mush. So save yourself a little time and just pick up some croissants at your favorite bakery or the bakery at your grocery store.
When you are ready to make your french toast, you’ll mix up your egg and milk mixture in a shallow bowl. Whisk it well, or even mix it together in a small blender before pouring into your french toast dipping dish. Melt your butter in your skillet, dip the sliced croissant pieces in a few at a time, then cook for a few minutes on each side until golden. Easy enough for anyone to make, promise. I even had a neighbor’s daughter manning the french toast station for a bit during our brunch while I took pictures. You can totally do this!
What if I want to make french toast for a crowd?
If you are making for a large group of people, and plan to serve everyone all together, set your oven to the “warm” setting and store the french toast in there until ready to serve. For the brunch we hosted, it was kind of a “show up when you wake up” thing, so we were cooking throughout the morning. But I know this isn’t the case for everyone, so use the warm setting on your oven! Or make something like a french toast casserole.
Additionally, I suggest serving some supplementary dishes. I served the croissant french toast with fruit and some instant pot hard boiled eggs. If you’ve never made instant pot hard boiled eggs, here’s the article with the instructions I followed. I was pretty excited at how well it worked! The eggs were very easy to peel, and not one exploded. Being the queen of Pinterest fails, having something work this well was pretty exciting. And it was nice to have something savory to balance the sweet french toast.
Of course, don’t forget your favorite maple syrup, and maybe a dusting of powdered sugar to make your french toast look especially fabulous.
I hope you enjoy this easy croissant french toast recipe the next time you want to make a special breakfast, darlings!
- 4 large croissants (see notes)
- 1/4 cup milk
- 4 large eggs
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1-2 tablespoons butter
- powdered sugar
- maple syrup
- fresh fruit
- Slice your croissants in half lengthwise and set aside.
- In a mixing bowl - or right in a casserole dish - whisk together the milk, eggs, cinnamon, sugar, salt, and vanilla extract.
- Place a large skillet over medium heat, and add just enough butter to coat the bottom of the skillet.
- Working in batches, dip the croissant slices in the milk mixture and place in a single layer in the skillet. Don't let the croissant slices soak in the milk mixture or they will break apart!
- Cook 2-3 minutes per side, until light golden. Remove to a plate and either place in the oven on the "warm" setting until ready to serve, or serve immediately.
- Top with a dusting of powdered sugar, fresh fruit, or maple syrup if desired.
- I purchased my croissants at the grocery store. You can adjust the number of croissants based on the number of servings needed. Plan for 1-1.5 croissants per person (2-3 slices) depending on your crowd and what you are serving.
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