Croissant French Toast
This delightful croissant French toast offers a quick yet impressive option for breakfast or brunch. Perfect for special events or festive mornings, it pairs beautifully with fresh berries, maple syrup, or any of your preferred toppings.
Ingredients
- 4 large croissants halved horizontally and left to dry overnight
- 3 large eggs
- ½ cup half-and-half
- 1 tablespoon white sugar
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 pinch of ground nutmeg
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 200°F (95°C) to keep the croissant French toast warm as you cook.
- In a shallow bowl, combine the eggs, half-and-half, sugar, vanilla, cinnamon, salt, and nutmeg. Whisk until smooth.
- One at a time, dip the halved croissants into the egg mixture, ensuring each side is evenly coated by gently pressing down.
- Heat the butter in a large skillet over medium heat. Add the croissant halves, cut-side down, and cook until both sides are golden brown, about 2 to 3 minutes per side. Once browned, transfer the croissants to the oven to keep warm while you cook the remaining halves.
- Serve immediately, topped with your favorite fruits, syrups, or whipped cream.
Notes
It is essential for the croissants to be dry before dipping. If you haven't had the time to leave them out overnight, place the croissant halves on a baking sheet and dry them in the oven at 200°F (95°C) for 12 to 15 minutes.
For a lighter version, you may substitute almond milk or low-fat milk in place of half-and-half.
Other excellent topping options include powdered sugar, chopped nuts, cinnamon-sugar, or various fruit syrups like blueberry or strawberry.
For a lighter version, you may substitute almond milk or low-fat milk in place of half-and-half.
Other excellent topping options include powdered sugar, chopped nuts, cinnamon-sugar, or various fruit syrups like blueberry or strawberry.