Croissant French Toast


Since moving to Europe, I’ve eaten a croissant for breakfast at least 3 times a week. I just can’t help myself when all of the cafes and grocery stores bake them fresh each morning. Occasionally I’ll have a day old croissant that didn’t get eaten (it doesn’t happen often). When that happens, I take the opportunity to make Croissant French Toast.

The concept is exactly the same as regular French toast, but the croissant just elevates it and makes it a little fancier. To elevate it even more, I like to make a sweetened crème fraîche with just a little bit of powdered sugar. Trust me, it’s even better than maple syrup. 😍 Isigny Sainte Mère is my favorite crème fraîche but whatever you can find will work.

croissant French toast

How to make croissant French toast

Place the oil and butter into a sauté pan over medium-high heat. Swirl to cover the bottom of the pan.

Use a serrated knife to cut a croissant in half. Whisk eggs with milk in a shallow bowl until it’s completely combined and a little frothy. Dip one side of the croissant in the egg mixture and use your fingers to gently push and swirl so that it gets saturated in the eggs. Then gently flip it over and cover the other side with the egg mixture.

Place the croissant into the hot skillet. Repeat with the other side of the croissant. Cook for 4-5 minutes or until the croissant is browned. Flip over and repeat on the other side.

Place the croissant French toast on a plate with butter and maple syrup or sweetened crème fraîche and fresh berries.

Happy Cookies!


Croissant French Toast

Recipe by Amanda Innes-ShareefCourse: Baking, Bread, BreakfastCuisine: AmericanDifficulty: Easy


Cooking time





A twist on the American classic, the croissant adds elegance and texture that you’re going to love.


  • 1 Butter Croissant

  • 2 Large Eggs

  • 1 Tbsp Milk

  • 2 Tbsp vegetable oil

  • 1 Tbsp Butter


  • Whisk the eggs and milk together in a shallow bowl.
  • Heat a sauté pan over medium-high heat with oil and butter.
  • Place one side of the croissant in the egg mixture to coat. Flip and coat the other side as well. Place into the hot skillet.
  • Repeat step 3 with the other half of the croissant. Cook for 4-5 minutes or until browned on both sides.


  • This is only one serving, but can easily be doubled.
  • I use whole milk but any kind of dairy milk will work.

Be sure to also check out our Brioche French Toast and our French Toast Casserole.