Extra-Crispy Croissant French Toast

Prep: 10 mins

Cook: 15 mins

Difficulty: Intermediate

Servings: 4 Servings

While French toast is a great way to use up stale bread (among other smart ideas), I recently started making it with something else — and it resulted in a French toast so good my daughter asked for it three times in a week.

So what was the tasty base for this French toast that got rave reviews? Croissants! These classic French pastries, with their flaky layers, cook up into crispy French toast with buttery flavor in each bite. The process for croissant French toast is no different than with regular French toast, but the result is just a little bit more luxe and special with no extra effort. Here’s how to make the Frenchiest French toast ever.

Ingredients

4 large croissants (about 2.5 ounces each), preferably day-old
2/3 cup whole milk or half-and-half
3 large eggs
1 tablespoon packed light or dark brown sugar, or granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 tablespoons unsalted butter, divided
Powdered sugar, for dusting
Maple syrup
Whipped cream
Fresh berries

Instructions

Using a serrated knife, split 4 large croissants horizontally.
Whisk 2/3 cup whole milk, 3 large eggs, 1 tablespoon packed brown sugar, 2 teaspoons vanilla extract, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon kosher salt together in a wide, shallow dish (like a pie dish) until combined and no streaks of egg remain.
Melt 1 tablespoon of the unsalted butter in a large 12-inch nonstick or cast iron skillet over medium heat. Meanwhile, place 2 of the croissant pieces in the egg mixture in a single layer. Gently press in and soak, flipping once, until drenched but not falling apart, 15 to 20 seconds per side. Transfer to a large plate or baking sheet. Repeat soaking 2 more pieces.
When the foaming in the pan subsides and the butter is sizzling but not browned, add the soaked croissant pieces in a single layer. Cook until golden-brown and crisp, 2 to 2 1/2 minutes per side (reduce the heat as needed if it starts cooking too quickly). Meanwhile, repeat soaking the remaining 4 croissant pieces in the egg mixture.
Transfer the French toast to a serving plate. Melt the remaining 1 tablespoon unsalted butter in the pan and repeat cooking the remaining 4 croissant pieces. Dust with powdered sugar and serve with maple syrup, whipped cream, or fresh berries as desired.