Croissant French Toast

Croissant French Toast

So, Cody loves french toast. A few weekends ago I wanted to get out of the house and see a matinee, but Cody was on teenager time and resisted my attempts to get him moving before noon. I decided to do something he couldn’t ignore: make french toast. BUT all I had to work with bread-wise was a stale croissant. Resourceful girl that I am, I dunked said croissant in custard, fried it in butter, and presented it. To use the man’s own words, “this is better than regular french toast, but there should be more of it.”

The delicate custard I talked about in my “last french toast recipe you’ll ever need” post is great for this, but pay attention to the soak time if you want your croissant to retain some crispness – a short soak is all this delicate pastry needs. Rest time is also mandatory, or you will absolutely end up with scrambled egg pockets. Do it right, and you will be rewarded with the lightest, crispiest french toast possible.

Croissant French Toast

If you read my last post, you wont need a recipe to make this, but for those of you who didn’t, I’m happy to spell it out.

Croissant French Toast

-croissants, at least one per person
-1 egg for every two croissants
-1/2 cup half and half per egg
-1/4 tsp cinnamon per egg
-1 tsp honey per egg
-butter, for cooking
-maple syrup, powdered sugar, and fruit for serving

1. Split croissants in half and set aside.

2. Make custard by blending egg, half and half, cinnamon, and honey.

3. Soak croissant halves cut side down for 15 seconds, then flip and soak for another 15 seconds.

4. Set soaked croissants on a paper-towel lined baking tray for at least 1 minute to let the custard disperse through the croissant and the excess drain away.

5. If you’re serving a couple of people, set a pan over medium-low heat and cook the croissants in butter until nicely browned on both sides and the custard is set (about 2 minutes per side). If you are serving a crowd, turn the pan to medium-high and brown the croissants on both sides, but don’t worry about setting the custard. When the croissants are brown, line them up on a baking tray and put them in a 300F oven for 5-10 minutes to finish cooking through.

6. Top with powdered sugar or maple syrup (or both) and serve with fruit.

  1. This looks FANTASTIC! I can't wait to try it.

    Erin @ Lemon Sugar — March 31, 2015
    1. Thanks Erin! Let me know how it goes when you do!

      courtney — March 31, 2015
    2. reply
  2. I made some croissants a while back and think they're too stale at this point so this looks like a perfect way to re-purpose them! Thanks!

    Scott — April 1, 2015
    1. Hi Scott! I'm impressed that you made your own croissants. I've still not ventured into the realm of laminated dough, so nice work! And yes, stale croissants are perfect for this, they might need a touch more soak time though. I hope you like it!

      courtney — April 1, 2015
    2. reply
cancel reply