Croissant French Toast features a traditional custard base with a warm blend of spices perfect for a weekend brunch at home. And as a bonus, Croissant French Toast is a great way to use up day-old croissants. Leftover bakery croissants don’t usually exist in my house, but maybe you had an event (like a baby shower) and you had extras.
Lately I’ve found myself on a probably ill-advised mission to make better croissants, which I’ve talked about here. So for me, Croissant French Toast is how I repurpose those croissants that didn’t make the cut. This is one of those things that seems fancy, but really is serving a greater purpose– of not wasting food.
Croissant French Toast is so easy to make that you’re going to wonder why you didn’t try this before. This is an easy recipe that will make other people think you spent a lot of time on it. Bake smarter, not harder, y’all.
Croissants. Bakery or store bought croissants are perfectly fine. The only requirement is that they need to be old. Now before you think that you need week old croissants – note that bakery croissants are intended to be served within 5 hours of them leaving the oven. So a day or two is all it takes for croissants to be considered “stale”.
Eggs and Milk are the foundation for french toast. This recipe calls for 4 large eggs. I used heavy cream to add a little richness to the batter, but you can use any variation of milk that your heart desires.
Spices. Cardamom is my new favorite spice. When I did the Great Gingerbread Challenge, one of my favorite cookies used a nice balance of cardamom and vanilla and now this is my go-to spice. In addition to the cardamom, the custard features cinnamon, nutmeg, vanilla extract, maple syrup and a pinch of salt.
- You need a shallow pan to submerge the croissant slices. I use a 9x13 pan, but a pie pan would also work!
- Submerge the croissant in the custard for 3-5 minutes on each side.
- If you are cooking for a crowd– line a large baking sheet with parchment paper and preheat the oven to 200ºF. Add the finished french toast to the baking sheet and return to the oven until you’re done cooking.
Croissant French Toast
Croissant French Toast features a traditional custard base with a warm blend of spices perfect for a weekend brunch at home.
- Prep Time: 10
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4-6 servings
- Category: Breakfast
4 -6 day-old croissants, sliced
¼ c. heavy cream
¼ c. milk
2 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cardamom
1 tablespoon vanilla extract
1 tablespoon maple syrup
Pinch of salt
- In a small bowl (or 4 cup measuring cup) whisk together the eggs, cream, milk, cinnamon, nutmeg, cardamom, vanilla extract, maple syrup and pinch of salt.
Pour the egg mixture into a shallow pan (e.g., 9x13 pan). Submerge the sliced croissants in the mixture, 5 minutes on each side.
Heat a large frying pan or griddle on medium high heat and butter the pan. Cook the french toast on each side until golden brown.
Serve with warm maple syrup, strawberries and blueberries.
- You can use any variety of milk that you choose.
- When serving a crowd-- line a baking sheet with aluminum foil and heat the oven to 200ºF. As the french toast finishes, place it on the baking sheet and return to the oven to keep warm.
Keywords: French Toast, Croissants, Breakfast, Brunch