My croissant French toast recipe is fast, easy, and absolutely delicious. Perfect for a weekend morning, brunch, or holiday, this breakfast is always a winner.

 

I love breakfast, so much so that I will even make breakfast for dinner once a week. French toast happens to be one of my favorites when it comes to breakfast, and making it with buttery, flakey croissants takes it to a whole other level.

After making French toast for years, with different breads like this sourdough French toast, and different variations like these French toast sticks, I can confidently say that using croissants has become my favorite.

The taste and texture really is amazing. It’s perfect for a simple weekend breakfast but also special enough for holidays like Christmas, Easter, brunches, and more.

Why you’ll love this recipe

• Decadently delicious. The flakey, buttery croissants take this French toast recipe to the next level.
• Great for all occasions. Easy enough for a Saturday morning and fancy enough for an elegant brunch.
• Surprisingly easy and fast. This recipe can be made with just a few ingredients in about 15 minutes.

Ingredients

The key to making this french toast recipe is using at least one day old croissants. Slightly stale croissants will absorb the egg mixture better which will give you the perfect texture.

• Croissants – I like using at least day old croissants to absorb the mixture.
• Eggs – The base for the French toast batter. Eggs help to give you the fluffy, delicious texture.
• Half and half – I like using half and half to make this rich and delicious.
• Vanilla extract – Adds sweetness and warmth.
• Sugar – Just a hint of sugar will help enhance the flavor.
• Cinnamon – Ground cinnamon is the perfect compliment to this French toast.
• Butter – Butter helps to create the beautiful golden brown color and adds more flavor.

How to make croissant french toast

Scroll to the bottom for the full ingredient quantities and printable instructions.

Step three: Cook for 4-5 minutes on one side, flip the croissant and cook another 4-5 minutes. Serve immediately or place on a baking pan in a 200 degree oven to keep warm.

Recipe tips

• Try to avoid using fresh croissants. A least a day old is the best.
• Don’t soak too much in the egg mixture. This will help keep it crisp on the outside and tender on the inside.
• I recommend using butter for the pan. It adds delicious flavor. You can substitute with oil or non-stick cooking spray.
• Cook in batches. Don’t overcrowd your skillet or griddle. If you are doubling the recipe you might need to cook in a few batches.
• Add some toppings. I love topping this French toast recipe with things like cinnamon butter, whipped cream, fresh berries, or syrup. I even like dusting it with powdered sugar for a beautiful presentation.

Variations and substitutions

Half and half – If you don’t have half and half, you can substitute with your favorite milk.

Croissants – This recipe will work with other types of bread like sourdough, challah, and brioche.

Spices – Try changing up the spices by adding nutmeg or substituting pumpkin pie spice.

Storage

Store: If you have any leftovers, make sure to let the croissant French toast cool. Place it in a zip-top bag or air tight container. You can keep it in the refrigerator for up to 3 days.

Reheat: Reheat in the oven at 350 degrees F for about 10 minutes. You could also reheat in the air fryer at 350 degrees for 4-5 minutes.

Freeze: Freeze any leftovers for up to 2 months in a freezer safe bag. Thaw in the refrigerator overnight and then reheat.

Common questions

More easy breakfast recipes

• Butterscotch pudding monkey bread – A simple, sweet breakfast.
• Cinnamon roll casserole – Easy breakfast using canned cinnamon rolls.
• Bisquick mix waffles – The recipe for perfect Bisquick waffles.