croissant french toast
Learn how to make the perfect croissant french toast with this easy step-by-step guide. Transform day-old croissants into a decadent breakfast treat your family will love
Ingredients
- 6 large eggs
- 1½ cups of dairy heavy cream or milk
- 2 tablespoons pure vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of ground nutmeg
- Pinch of salt
- 6 slices of croissants day-old recommended
- 5 large eggs for custard
- 2 cups whole milk for custard
- ¼ cup half-and-half for custard
- 2 tablespoons sugar for custard
- 2 teaspoons vanilla extract for custard
- 1 teaspoon ground cinnamon for custard
Instructions
Preparing the Croissants:
- Slice croissants into 1 to 1.5-inch thick pieces.
- Pat gently to remove excess moisture.
Soaking Time and Technique:
- Dip each slice into the custard mixture for 10-15 seconds on each side.
- Rest the coated croissants for 1 minute before cooking.
Cooking Temperature and Timing:
- Heat a non-stick pan or griddle to medium heat (350°F).
- Cook croissants for 2-3 minutes per side until golden brown and crispy.
Topping and Serving Suggestions:
- Serve with maple syrup, fresh berries, whipped cream, or powdered sugar.
- Garnish with seasonal fruit or specialty syrups like salted caramel or chocolate ganache.
Notes
- Make-Ahead Options: You can prepare the custard mix the night before and refrigerate it.
- Storage: Refrigerate cooked croissant French toast for 3-4 days or freeze for up to 2 months.
- Reheating: Reheat in an oven at 350°F for 5-7 minutes or in a toaster oven for 2-3 minutes.
- Common Mistakes: Avoid soaking too long or too little, ensure proper temperature control while cooking.