Go Back
+ servings

Croissant French Toast

Prep Time10 mins
Cook Time20 mins
Servings: 8 servings


  • 16 mini croissants
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 cup heavy cream
  • 3 large eggs
  • syrup for serving
  • powdered sugar and strawberries for garnish


  • Slice croissants in half, lengthwise. Lay on baking sheet, cut side up. Broil for a few minutes to toast the tops. Remove from oven and set aside.
  • In a medium bowl, mix cinnamon and sugar together. Add heavy cream, vanilla, salt, and eggs. Mix together with a fork in a whisking motion to beat the eggs well.
  • Place nonstick skillet over medium heat. Add 1 tablespoon of butter. While the pan heats up, dip 6 croissant halves into egg mixture. Dunk them all the way into the custard to soak them well. Leave them for about 1 minute.
  • Remove croissants from custard and let the excess drain off. Then, place cut side down on hot skillet. Cook until the bottoms brown, about 2 minutes. Flip and cook 1-2 minutes more. Repeat with the rest of the croissants.
  • Serve warm with a dusting of powdered sugar, cut strawberries, and maple syrup.