Description
Flaky croissants soaked in a rich cinnamon-vanilla custard, pan-fried until golden, and topped with maple syrup and fresh berries. This French toast variation is crisp on the outside and luxuriously soft inside—perfect for an elevated brunch or indulgent breakfast.
Ingredients
Scale
- 4 large croissants (preferably day-old)
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons butter (for cooking)
- Maple syrup, for serving
- Fresh berries, for topping
- Powdered sugar, for dusting (optional)
Instructions
- Set a large skillet or griddle over medium-low heat to preheat.
- In a mixing bowl, whisk together the eggs, whole milk, heavy cream, sugar, cinnamon, and vanilla until smooth.
- Lightly butter the hot skillet or griddle.
- Slice croissants in half horizontally and soak each half in the custard for 30 seconds per side.
- Place soaked croissants on the skillet and cook for 3–4 minutes per side, until golden brown.
- Dust with powdered sugar, drizzle with maple syrup, and top with fresh berries if desired.
- Serve immediately while warm and crisp.
Notes
- Use slightly stale croissants for best texture and custard absorption.
- Keep cooked slices warm in the oven at low heat if making a larger batch.
- Try adding orange zest or almond extract for a twist on the classic flavor.
Nutrition
- Serving Size: 1 croissant slice
- Calories: 410
- Sugar: 10g
- Sodium: 190mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 165mg
Keywords: croissant French toast, brunch recipe, croissant breakfast, easy French toast, maple croissant toast