Chef Becky’s Croissant French Toast

This recipe for French toast is seriously delicious!!! Learn a new twist on a classic brunch dish, using croissants, berries, and real maple syrup!

Croissant French Toast

  • 5 croissants
  • 5 large eggs
  • ½ cup half and half
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 3 tablespoons butter
  • ½ cup maple syrup
  • 1 1/2 cup fresh sliced strawberries, sliced bananas, and blueberries

The Night Before

  1. Split the croissants in half. Let them sit out overnight to dry out.
  2. In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla. Place in the refrigerator overnight. Pour mixture into a pie plate.

In the Morning

  1. Pour egg mixture into a pie plate or shallow dish. Dunk each croissant (cut side down) into the mixture, and let it soak for 30 seconds. Flip over and let soak for 30 seconds longer.
  2. Preheat large non-stick skillet over low heat. Melt a small pat of butter. Add two pieces of croissant (or however many will fit in your pan). Increase heat to medium-low.
  3. Cook for 4 minutes on the first side. When toast is a deep golden color, flip it over and cook for 3 minutes on the second side.
  4. Remove from the pan and repeat with the remaining croissant halves.
  5. Serve with maple syrup, fresh berries, banana slices, and more butter!

Makes 5 large or 10 small servings.