Croissant French Toast

My husband’s all-time favorite breakfast food is French toast.

Sometimes, I find that French toast can get boring and kind of, well, soggy. So, I decided to try and mash up two French items together. Croissants and French toast? Seems like a no-brainer to me.

It turned out better than expected and I may not want French toast any other way.

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Croissant French Toast

Excuse the spot on the back of my counter. It had a run in with the griddle.

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Slice 4 croissants in half, length-wise. If they are old and a little dry, that is perfect.

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In a mixing bowl, combine 3 eggs, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon. Whisk together until nice and smooth.

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Place a cut croissant into the egg mixture, flip over, soak the other side, then place on a clean plate. Repeat with the remaining croissants.

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Heat a non-stick skillet over medium-low heat. Place a pad of butter down, swirl around, and put as many pieces of croissants that will fit into the pan. Cook for a couple of minutes.

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Flip over and repeat with the remaining croissant pieces.

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Serve warm with maple syrup and fresh fruit.

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Ingredients

  • 4 whole croissants
  • 3 whole eggs
  • 1/4 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • butter, for frying and serving
  • maple syrup, for serving
  • fresh fruit, for serving (optional)

Instructions

  1. Split the croissants in half, down the middle.
  2. In a bowl, whisk together eggs, heavy cream, sugar, vanilla, and cinnamon. Dunk each croissant half into the mixture, flipping over to coat both sides completely. Set pieces aside on a plate.
  3. Heat a large nonstick skillet over medium-low heat and melt a pad of butter. Add as many croissant pieces that will fit.
  4. Allow the croissant to cook for about 2 minutes. Keep a close eye on it to make sure it doesn’t burn. Flip over to the other side and cook until both sides are golden brown.
  5. Remove from the pan and repeat the process with the remaining pieces of croissant halves.
  6. Serve with butter, syrup, and fresh fruit.

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