Croissant French Toast
User Reviews
5
Croissant French Toast
Description
Croissant French Toast starts by whisking together milk, sugar, eggs, salt, vanilla, flour, and baking powder to form a smooth batter. The addition of flour and baking powder produces a slightly cake-like, fluffy coating on the croissants.
Day-old or slightly stale croissants are halved lengthwise and dipped into the batter, allowing enough soak for flavor absorption without becoming soggy. They are cooked in batches in a skillet until golden on both sides, then kept warm in a low oven.
The French toast benefits from croissants’ layered, buttery structure, resulting in a tender interior with a crisp exterior. It is typically served with maple syrup and can be garnished with powdered sugar, whipped cream, or fruit sauces for added sweetness and presentation.
This recipe yields 12 halves, or 6 servings, planning approximately one full croissant per person. Leftovers can be refrigerated and consumed within a few days.
Ingredients
- 2 cups milk
- ¼ cup granulated sugar
- 2 large egg
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 6 croissants halved lengthwise
- maple syrup powdered sugar, whipped cream, strawberry sauce, and other desired toppings for serving
Instructions
- Preheat oven to 200 degrees. Line a baking sheet with foil for easy cleanup. In a large bowl, whisk together milk, sugar, eggs, salt, and vanilla until smooth. Add flour and baking powder, stirring to combine until there are no lumps.
- Heat a large skillet over medium-high heat and coat with nonstick spray or oil. Working in batches, dip croissant halves in batter, allowing excess to drip back into the bowl. Arrange in a single layer on the skillet.
- Cook until golden brown on one side, about 3 to 5 minutes. Flip each half and continue to cook until golden brown on the second side sides. Remove to prepared baking sheet and keep warm in the oven until serving time. Repeat with remaining croissant halves. Serve with syrup, powdered sugar, whipped cream, and strawberries as desired.
Notes
- Day-old croissants work best as they absorb batter without falling apart.
- Adding both flour and baking powder to the batter encourages a light and fluffy texture on the coated croissants.
- This recipe makes 6 servings, each using one whole croissant cut in half.
- Store leftovers refrigerated for up to 4 days and reheat gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (2 halves)
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 2 slices | |
| Calories | 412kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 658mg | 27% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 203mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
