Croissant French Toast Recipe

Make Croissant French Toast Recipe for crisp, custardy weekend brunch; serve hot with maple syrup and berries.

Ingredients

• 6 large bakery-style croissants (about 18 60 oz / 510 60 g), preferably 1 day old
• 4 large eggs (about 200 g), at room temperature
• 1 1/4 cups (300 ml) whole milk, at room temperature
• 1/2 cup (120 ml) heavy cream, at room temperature
• 3 tablespoons (38 g) granulated sugar
• 1 teaspoon (2 g) ground cinnamon
• 1/4 teaspoon fine sea salt
• 2 teaspoons (10 ml) pure vanilla extract
• 1 teaspoon (2 g) finely grated orange zest (optional, for added brightness)
• 2 tablespoons (28 g) unsalted butter, at room temperature, plus more as needed for the pan
• Maple syrup, warmed, for serving (about 1/2 cup / 120 ml)
• Fresh mixed berries, for serving (about 1 1/2 cups / 200 g)
• Powdered sugar, for dusting (about 2 tablespoons / 16 g)
• Lightly sweetened whipped cream, chilled, for serving (optional, about 1 cup / 240 ml)

Instructions

Step 1: Warm the oven and prepare the resting rack

Preheat the oven to 200°F (95°C) and place a wire rack over a rimmed baking sheet; set this warming station inside the oven so finished croissant halves can stay crisp while you finish the rest. This gentle low heat is only to hold the cooked pieces — it’s a small but important step to keep textures contrasty: crisp exterior, custardy interior. Treat the wire rack and sheet like a staging area for finished pieces rather than the cooking surface.

Step 2: Slice each croissant and arrange in a single layer

With a serrated knife, slice each bakery-style croissant horizontally so you have a top and bottom. Arrange the split croissants, cut-side up, in a single layer on a tray or sheet—slightly stale croissants are ideal because they soak without collapsing. Keep the tray uncluttered so every half has room to absorb and breathe; this is the staging that determines how evenly each piece will drink the custard.

Step 3: Whisk the custard until smooth and speckled

Crack the eggs into a mixing bowl and whisk vigorously until homogenous and slightly frothy. Add the whole milk and heavy cream and whisk again until silky. Stir in the granulated sugar, ground cinnamon and fine sea salt, whisking until the sugar mostly dissolves and the cinnamon is evenly distributed. Finish by whisking in vanilla extract and the finely grated orange zest (if using) until the custard is smooth, slightly thickened, and dotted with tiny cinnamon and zest specks. The final custard should be glossy, pourable, and uniform in color and texture.

Step 4: Transfer custard to a shallow dish and soak the croissant halves

Pour the finished custard into a shallow, wide dish that will hold several croissant halves in a single layer. Place 3–4 cut croissant halves, cut side down, into the custard and let them soak 20–30 seconds per side—just long enough to saturate the layers while the pieces still keep their shape. Lift each half allowing excess custard to drip back into the dish, then set them aside in a single layer ready for quick cooking. The soaked croissant surfaces should feel saturated and glossy but not falling apart.

Step 5: Brown each soaked croissant until crisp, then rest on the rack

Lightly butter a skillet and cook the soaked croissant halves in a single layer until the first side is deep golden brown and crisp in spots (2–3 minutes), then flip and cook the second side until centers feel set and springs back when pressed. Adjust heat as needed so the butter gently sizzles without burning. Transfer each finished half to the wire rack on the rimmed baking sheet to allow steam to escape and to preserve the crisp exterior. Wipe out the pan and add fresh butter between batches if the fond darkens.

Step 6: Stack, dress, and serve immediately while hot

Stack two to three croissant halves per plate, cut sides facing up to showcase the custardy interior. Generously drizzle warmed maple syrup over the stack, add a handful of fresh mixed berries, and dust lightly with powdered sugar through a fine-mesh sieve. Place a small dollop of lightly sweetened whipped cream on the side if desired. Serve immediately while the outside is hot and crisp and the interior remains soft and custardy.

Notes

• Slightly stale croissants soak better than fresh ones; let fresh croissants rest a few hours.
• Whisk custard until glossy to ensure even soaking.
• Keep finished pieces on a wire rack in a 200°F (95°C) oven to stay crisp while you finish cooking.
• Reheat in a 350°F (175°C) oven on a wire rack to restore texture, avoid microwaving.
• Swap dairy for full-fat coconut milk and vegan butter for a dairy-free version.