Croissant French Toast Recipe
Make Croissant French Toast Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Custard & Soak
Bread & Coatings
Toppings & Serving
Method
Custard & Soak
- 1
Make the custard
In a wide shallow bowl or baking dish large enough to hold croissant halves, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, and 1 tablespoon orange zest (if using) until fully combined and slightly frothy.
- 2
Prep croissants
Slice each croissant in half horizontally. If croissants are very large, you can cut into 2–3 slices per croissant to make manageable pieces. Arrange halves in a single layer in the shallow dish, cut side up.
- 3
Soak
Press the cut surface of each croissant gently into the custard so it absorbs liquid. Let them soak 2–3 minutes on one side, then flip and soak the other side 30–60 seconds. The goal is saturated but not falling-apart croissants. If croissants are very stale, soak 3–5 minutes per side.
Cook
- 4
Heat pan
Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt and begin to foam but not brown.
- 5
Cook croissants
Working in batches (do not overcrowd the pan), transfer soaked croissant halves to the skillet, cut side down first. Cook 2–3 minutes until the cut side is golden and set, then flip and cook the other side 1–2 minutes until warmed through and golden. Add additional butter (about 1 tablespoon) between batches as needed. Total cooking time will be about 8–12 minutes for all batches.
- 6
Keep warm
If making multiple batches, keep cooked croissant French toast warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.
Toppings & Serve
- 7
Finish and plate
Place cooked croissant halves on serving plates. Dust lightly with 2 tablespoons powdered sugar. Top with 1 cup fresh berries and a dollop of whipped cream if using.
- 8
Serve with syrup
Serve immediately with 1/2 cup maple syrup on the side or drizzle syrup over the croissants just before serving.