If you’ve ever looked at croissant toast and thought, that should be French toast, we’re on the same page. The buttery layers get extra crisp on the outside, soft and custardy on the inside, and it takes almost no effort to make.
It’s the kind of breakfast (or brunch…or breakfast-for-dinner) that feels a little special without requiring anything fancy.
Get the recipe for Croissant Toast French Toast:
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Croissant Toast French Toast
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
Scale
- 4 slices La Boulangerie Super Flakey Croissant Toast
- 3 large eggs
- ¾ cup milk (or your favorite plant-based milk)
- ¼ cup heavy cream or half and half
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- Butter (for the pan)
- Maple syrup, powdered sugar, and fresh fruit, for serving
Instructions
- Make the custard: In a shallow bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth.
- Soak the bread: Dip each slice of croissant toast into the custard, letting it soak for about 15–20 seconds per side so it absorbs just enough without falling apart.
- Cook: Heat a nonstick skillet or griddle over medium heat and add a small pat of butter. Cook each slice for 2–3 minutes per side, until golden brown and crisp at the edges.
- Serve: Top with maple syrup, powdered sugar, and your favorite fruit — we love berries, sliced pears, or caramelized bananas.
Make it extra special:
- Add a swipe of cinnamon butter between slices for a layered French toast “stack.”
- Turn it into a holiday brunch centerpiece by topping with cranberry compote or roasted apples.