Flaky croissants soaked in a simple custard and cooked until golden. Crisp on the outside soft in the center. This is the breakfast I make when I want something sweet but still satisfying. Swapping your average bread for croissants is the most simple, yet elevated way to make french toast feel special. I like to add extra egg which adds more protein and makes each piece feel satisfying. This recipe also contains no refined sugar so it’s great for your littles! Six croissants feed a family of 4-6 with enough for everyone to feel full. Serve with maple syrup and fruit and call it done.
Serves: 4-6
Total Time: 20 minutes
Ingredients:
- 6 croissants (I use smaller ones)
- 4-5 large eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 to 2 TBSP maple syrup
- 1 1/2 TSP vanilla extract
- 1/2 tsp cinnamon
- Pinch of salt
- Butter for cooking
Optional:
- Vanilla bean paste – I would add less maple syrup into the batter since it’s already sweetened, also keep in mind most pastes contain refined sugar.
Instructions:
- 1. Whisk eggs, whole milk, heavy cream, maple syrup, vanilla, cinnamon and salt until smooth.
- 2. Slice croissants in half horizontally. You will have 12 pieces.
- 3. Dip each piece into the custard for 20 to 30 seconds per side. Let them soak without getting soggy.
- 4. Heat skillet over medium low. Add butter.
- 5. Cook 2-3 minutes on each side until golden and crisp.
- 6. Top with fresh berries, maple syrup, nuts, or a light drizzle of maple syrup.
Notes:
- For a fully refined sugar free version, use croissants made without white sugar.
- If you prefer more egg forward and higher protein add one extra egg to the batter (this is what I do).