Best 10 Croissant French Toast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Indulge in a Delightful Culinary Creation: Croissant French Toast with a Trio of Tempting Variations**

Awaken your taste buds to the symphony of flavors that is croissant French toast. This delectable dish elevates the classic French toast experience by using flaky, buttery croissants as the base, resulting in a crispy exterior and a soft, pillowy interior. Infused with the rich flavors of eggs, milk, and spices, each bite is a symphony of textures and tastes.

Our culinary journey begins with the classic Croissant French Toast, a timeless recipe that showcases the inherent goodness of this unique bread. For those seeking a touch of indulgence, the Chocolate Croissant French Toast is a decadent treat, where chocolate croissants are dipped in a luscious chocolate-infused custard. And for a fruity twist, the Berry Croissant French Toast bursts with the vibrant flavors of fresh berries, creating a delightful medley of sweet and tangy notes.

Check out the recipes below so you can choose the best recipe for yourself!

CROISSANT BAKED FRENCH TOAST



Croissant Baked French Toast image

My best friend and son's godfather introduced me to this recipe. It is a perfect holiday or Sunday brunch menu addition. It is easy to make and has a rich taste, so you can't help but feel a little fancy while eating it. We recently enjoyed this at a special family occasion, and now it is a favorite. I like to bake it, but it can also be made in a stovetop skillet. -Amanda Wilson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 8 servings

Number Of Ingredients 8

8 croissant
5 eggs, beaten
1 cup light cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Zest of 1 orange
2 tablespoons maple syrup
Optional Toppings: Confectioners' sugar, assorted fresh fruit or maple syrup

Steps:

  • Preheat oven to 375°. Using cooking spray, grease a 13x9-in. baking dish and set aside. , Slice croissants in half lengthwise. , In a large mixing bowl, whisk together eggs, cream, vanilla paste, cinnamon, orange zest and maple syrup. Submerge croissant halves in liquid until completely soaked. Arrange croissants in baking dish, overlapping slightly if necessary. Bake 25-30 minutes.

Nutrition Facts :

FRENCH TOAST CROISSANT CASSEROLE



French Toast Croissant Casserole image

A delicious breakfast casserole that's easy to make a serves a crowd. I buy very flaky fresh authentic croissants from the bakery to make this dish. You could substitute brioche also for the croissants. You can also top with fresh strawberries macerated in sugar.

Provided by GreyhoundX3

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

10 croissants, cubed
8 large eggs
1 teaspoon vanilla extract
1/2 cup brown sugar
1/2 cup milk
4 teaspoons orange peel, grated
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg, fresh grated
1/2 cup pecans, toasted rough chopped
1/4 cup butter, diced
maple syrup, warmed
powdered sugar (optional)
butter, for pan

Steps:

  • Butter casserole dish.
  • Cube 10 fresh croissants in large pieces.
  • Whisk eggs, milk, vanilla, brown sugar, spices, orange peel, salt.
  • Pour egg mixture over croissants, cover and refrigerate overnight.
  • Next day, preheat oven 350°F.
  • Toast pecans in dry pan until lightly browned and toasted.
  • Sprinkle nuts over cold casserole.
  • Dot with diced butter.
  • Bake uncovered 350F 30-35 minutes.
  • Allow to sit for 5 minutes then drizzle with warm maple syrup.
  • To make warm maple syrup boil a pan of water.
  • Take boiling water off heat and place maple syrup bottle in hot water for 15 minutes.
  • Serve with maple syrup or powdered sugar or fresh strawberries macerated in sugar.

Nutrition Facts : Calories 703.8, Fat 41.7, SaturatedFat 19.1, Cholesterol 368.8, Sodium 969, Carbohydrate 65.3, Fiber 4, Sugar 29.4, Protein 17.8

CROISSANT FRENCH TOAST



Croissant French Toast image

Had this at brunch in upstate New York and fell in love from first bite. I had never heard of it before nor seen a recipe, so had to try and record myself! Since croissants are naturally buttery, there is less need for butter or syrup as you would traditional French toast. Tastes especially great with either apricot pineapple jam or strawberries as shown.

Provided by Tim Johnson

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 20m

Yield 6

Number Of Ingredients 7

cooking spray
3 eggs
2 cups half-and-half
¼ teaspoon vanilla extract
1 pinch ground cinnamon
6 croissants, split
1 tablespoon confectioners' sugar

Steps:

  • Preheat griddle to 350 degrees F (175 degrees C). Spray the griddle with cooking spray.
  • Whisk eggs together in a bowl until smooth. Add half-and-half, vanilla extract, and cinnamon to eggs and whisk until frothy.
  • Dunk croissants, 1 at a time, into egg mixture just until both sides are coated.
  • Cook croissants on the hot griddle, split-side down, until golden brown, 2 to 3 minutes. Flip and continue cooking until second side is golden brown, about 1 minute. Repeat with remaining croissants. Sprinkle confectioners' sugar over croissants.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 31.2 g, Cholesterol 161 mg, Fat 23.8 g, Fiber 1.6 g, Protein 10.2 g, SaturatedFat 13.2 g, Sodium 492.2 mg, Sugar 8 g

ORANGE CROISSANT FRENCH TOAST



Orange Croissant French Toast image

For a hearty winter weekend breakfast, flaky croissants are filled with sweetened cream cheese and thick orange marmalade, then soaked in a cream-based batter laced with Grand Marnier and orange zest.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 16

6 large eggs
1 1/2 cups heavy cream, half-and-half, or milk
2 tablespoons Grand Marnier
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
Grated zest of 1 orange
4 ounces cream cheese, softened
2 tablespoons confectioners' sugar
6 croissants, preferably day-old
1/2 cup orange marmalade, plus more for serving if desired
2 tablespoons unsalted butter, plus more for serving if desired
2 tablespoons vegetable oil
Orange Syrup
2 oranges, segmented (optional)

Steps:

  • Whisk together the eggs, cream, Grand Marnier, vanilla, cinnamon, nutmeg, salt, and orange zest in a medium bowl, and set aside. Stir together the cream cheese and confectioners' sugar in a small bowl.
  • Halve the croissants crosswise. Spread bottom with cream-cheese mixture, then with marmalade. Place tops back on to seal. Place the stuffed croissants in a shallow baking dish large enough to hold them in a single layer. Pour egg mixture over croissants; soak 5 minutes.Turn croissants over; soak 5 minutes more or until they are soaked through.
  • Preheat oven to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half of the croissants until golden brown, about 3 minutes per side.Transfer to wire rack, and place in oven while cooking remaining bread.Wipe out skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with orange syrup, butter, and orange segments, if desired.

CROISSANT FRENCH TOAST



Croissant French Toast image

Provided by Tyler Florence

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 8

6 eggs, cracked
1 cup whole milk
1 tablespoon of cinnamon
1 tablespoon of vanilla
Clarified butter
4 large croissants, split
1 pint blueberries
1 pint strawberries

Steps:

  • In a medium sized bowl, mix eggs, milk, cinnamon and vanilla. Wisk until well combined.
  • With large teflon pan over medium heat, add one ounce of clarified butter. Then take one croissant at a time and dredge in egg mixture and grill cutside down first for approximately 3 minutes. Then carefully flip with a spatula. Do not press the croissant. After all croissants are cooked carefully shingle each croissant on a serving plate. Cover with a handful of fresh berries.

CROISSANT FRENCH TOAST



Croissant French Toast image

More like a scrumptious dessert than a main dish, this rich French toast is topped with a tangy raspberry sauce and a vanilla sauce that includes ice cream. I cut the croissants into shapes with a cookie cutter for my 4-year-old grandson, Patrick. He even asks for the "ice cream sauce" on pancakes! -June Dickenson Philippi, West Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup sugar
1 tablespoon all-purpose flour
2 cups heavy whipping cream
4 egg yolks, beaten
2 scoops vanilla ice cream
1 tablespoon vanilla extract
BERRY SAUCE:
2 cups fresh or frozen raspberries
2 tablespoons sugar
FRENCH TOAST:
3 eggs
4 croissants, split
2 tablespoons butter

Steps:

  • In a large saucepan, combine the sugar and flour. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160°., Remove from the heat. Gently stir in ice cream and vanilla until ice cream is melted. Place plastic wrap over the surface of the sauce; cool., For berry sauce, combine raspberries and sugar in a saucepan. Simmer, uncovered, for 2-3 minutes. Remove from the heat; set aside., In a shallow bowl, beat eggs. Dip both sides of croissants in egg. On a griddle, brown croissants on both sides in butter. Serve with vanilla and berry sauces.

Nutrition Facts : Calories 1037 calories, Fat 73g fat (43g saturated fat), Cholesterol 528mg cholesterol, Sodium 433mg sodium, Carbohydrate 79g carbohydrate (52g sugars, Fiber 6g fiber), Protein 18g protein.

CROISSANT FRENCH TOAST WITH SOFT CARAMEL APPLES



Croissant French Toast with Soft Caramel Apples image

Provided by Tyler Florence

Categories     dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

3 large eggs
1/4 cup milk
1/2 teaspoon pure vanilla extract
Pinch ground cinnamon
1/2 cup sugar
3 tablespoons unsalted butter
6 Granny Smith apples, peeled, cored and cut in 1/2-inch-thick wedges
1/2 cup pure maple syrup
4 large croissants, halved lengthwise
Confectioners' sugar, for dusting
Ground cinnamon, for dusting

Steps:

  • Make the batter for the French toast by whisking together the eggs, milk, vanilla, and cinnamon until evenly blended. Cover and refrigerate.
  • Pay close attention while you make the caramel apples - put the sugar in a large dry skillet and place it over medium-low heat. Stir constantly with a wooden spoon until the sugar melts and begins to caramelize, about 5 minutes. Be careful; the sugar is really hot at this point. Still stirring, add the butter, which will foam a little. Once the sugar and butter become a caramel sauce, fold in the apple wedges. Now, because the apples are cooler than the sugar, the sugar may start to seize and harden, but don't freak out -- keep stirring, once the apples warm up the caramel will smooth out again. When the caramel sauce starts to form around the apples, pour in the maple syrup. Give it a stir and simmer for about 10 minutes until the apples are fork tender. Pull them off the heat and keep warm until you are ready to serve.
  • For the French toast itself, warm the butter in a large non-stick skillet over medium-low heat. You probably will only be able to fit a couple of croissants in the pan at once, so prepare these in batches. Take a croissant half and quickly dredge it in the batter. The key word here is quickly; the croissants are very soft and will disintegrate if soaked in the batter. Lay the croissants in the pan, cut-side down, and cook for 4 to 5 minutes. Carefully flip them over with a spatula and brown the other side.
  • The presentation is like a caramel apple sandwich - take the bottom half of the croissant and put it on a plate, spoon some of the caramel apples on top of that, and cover with the top 1/2 of the croissant. Dust with confectioners' sugar and cinnamon and serve.

BLUEBERRY CROISSANT FRENCH TOAST



Blueberry Croissant French Toast image

Categories     Milk/Cream     Egg     Breakfast     Sauté     Blueberry     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

1 cup half and half
2 large eggs
1/4 cup sugar
1/4 cup brandy
1 teaspoon ground cinnamon
1/4 teaspoon salt
8 tablespoons blueberry preserves
4 croissants, cut horizontally in half
1/2 cup (1 stick) unsalted butter
2 1/2-pint baskets fresh blueberries
Pure maple syrup

Steps:

  • Combine half and half, eggs, sugar, brandy, cinnamon, and salt in 13x9x2-inch glass baking dish; whisk custard to blend well. Spread 2 tablespoons preserves on each of 4 croissant halves; top each with plain croissant half, pressing to adhere. Place croissants in custard; turn to coat. Let soak until custard is absorbed, turning and basting often, about 30 minutes.
  • Melt butter in heavy large skillet over medium-high heat. Add croissants; sauté until cooked through and browned, about 5 minutes per side. Transfer croissants to plates. Add blueberries to same skillet. Sauté until heated through, about 3 minutes. Spoon berries over croissants. Serve with maple syrup.

CROISSANT FRENCH TOAST



Croissant French Toast image

Provided by Eleanor Moscatel

Categories     Dairy     Egg     Breakfast     Brunch     Vegetarian     Quick & Easy     Bon Appétit     Paris     France     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 12

2/3 cup half and half or milk
3 eggs
1/3 cup orange juice
1 teaspoon sugar
1 teaspoon vanilla
1 teaspoon grated orange peel
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 1-day-old croissants, halved lengthwise
2 tablespoons (1/4 stick) unsalted butter
Powdered sugar
Maple syrup

Steps:

  • Whisk first 8 ingredients in medium bowl. Add croissants to egg batter and turn until thoroughly coated.
  • Melt butter in heavy large skillet over medium-high heat. Add croissants and cook until golden brown on both sides, about 3 minutes per side. Sift powdered sugar over. Serve with maple syrup.

CROISSANT FRENCH TOAST STUFFED WITH GRILLED PEACHES



Croissant French Toast Stuffed With Grilled Peaches image

Provided by Food Network

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 16

4 eggs
1 cup heavy cream
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 peaches
2 tablespoons butter, melted
1 lemon, juiced
2 tablespoons sugar
4 croissants, sliced in 1/2 lengthwise
Bourbon Pecan Maple Syrup, recipe follows
Fresh mint sprigs, for garnish
1/4 cup butter
1/2 cup bourbon
1 cup maple syrup
1/2 cup chopped pecans

Steps:

  • Prepare coals on a grill and let heat reduce to a moderate heat.
  • In a blender, combine eggs, cream, vanilla, cinnamon, and nutmeg. Blend until the ingredients are smooth. Set aside.
  • Slice peaches in half and remove the pit. Brush the flesh side of each half with melted butter. Place the peaches on the grill for 5 minutes, or until the flesh side is evenly caramelized and begins to soften. Remove the peaches from the grill and dice them. Transfer to a bowl and add lemon juice and sugar, to taste. Set the peach mixture aside.
  • Pour the egg batter into a pie plate. Dip the croissant halves into the batter, making sure that each side is coated. Place the croissants on the grill, flat side down. Grill for 1 to 2 minutes, or until the batter appears cooked and the croissant begins to darken; watch carefully, as they will cook quickly. Flip the croissants and grill on the other side for 1 to 2 minutes. Remove the croissants from the grill.
  • Place the bottom half of 1 croissant on a plate. Add 1/4 of the peach mixture and place the top half of the croissant over the peaches. Pour Bourbon Pecan Maple Syrup over the top and garnish with fresh mint. Repeat with remaining croissants.
  • Melt butter in a medium saucepan over medium heat. Once the butter begins to brown, remove the pan from heat and add bourbon. Flambe the mixture until the alcohol has burned off and then add the syrup and pecans. Return the pan to the heat and simmer for 10 minutes.

Tips:

  • Use stale croissants for the best results. This will help the croissants absorb the egg mixture and prevent them from becoming soggy.
  • If you don't have stale croissants, you can toast them in the oven at 350 degrees Fahrenheit for 5-10 minutes before using them.
  • Use a good quality vanilla extract. This will make a big difference in the flavor of the french toast.
  • Don't overcrowd the pan when cooking the french toast. This will prevent them from cooking evenly.
  • Cook the french toast over medium heat. This will help them cook through without burning.
  • Serve the french toast immediately with your favorite toppings.

Conclusion:

Croissant french toast is a delicious and easy-to-make breakfast or brunch dish. It's perfect for using up leftover croissants, and it's sure to be a hit with your family and friends. With its light and fluffy texture and decadent flavor, croissant french toast is a dish that you'll want to make again and again.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics