Description
Croissant French Toast
Flaky on the outside, custardy on the inside—pure brunch luxury
Ingredients
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2–3 large butter croissants, day-old, halved lengthwise
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2 large eggs
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½ cup milk (or dairy-free alternative)
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1 tbsp pure maple syrup or sugar
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½ tsp vanilla extract
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¼ tsp ground cinnamon
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Pinch of fine sea salt
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Butter (or butter + neutral oil) for cooking
Optional toppings: powdered sugar, maple syrup, fresh berries, whipped cream
Instructions
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Whisk custard: In a wide shallow bowl, whisk eggs, milk, maple syrup (or sugar), vanilla, cinnamon, and salt until smooth.
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Soak croissants: Dip croissant halves cut-side down for 10–15 seconds, flip, and soak briefly until moistened but not soggy.
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Cook: Heat a skillet over medium. Add butter. Cook croissants cut-side down for 2–3 minutes until golden; flip and cook another 2 minutes.
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Serve: Transfer to plates and serve immediately with desired toppings.
Notes
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Day-old croissants soak better without falling apart.
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Don’t overcrowd the pan—cook in batches for crisp edges.
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Keep heat at medium to avoid burning the butter.