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.



  • 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)


  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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