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Croissant French Toast Recipe

Croissant French Toast Recipe

"I was making breakfast at home one morning, and my son suggested using croissants for the French toast instead of bread," says owner Michael Stein. Stein is thrilled that the dish caught the eye of our young reader: "Sometimes you just have to let the kids have their way."


  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon finely grated orange zest
  • 1/8 teaspoon freshly grated nutmeg
  • 4 croissants, split horizontally
  • 1 tablespoon unsalted butter, melted

Recipe Preparation

  • Whisk eggs, half-and-half, sugar, cinnamon, orange zest, and nutmeg in a large bowl to blend. Add croissants to egg mixture; turn to coat evenly on both sides.

  • Heat a griddle or large skillet over medium-low heat. Brush with melted butter. Lift croissants from batter, allowing excess to drip back into bowl. Cook croissants on griddle until browned on both sides and just cooked through, about 5 minutes per side. Place 2 halves on each plate. Serve croissants with warm syrup and fruit compote, if desired.

Recipe by Michael Stein of Tesuque Village Market in Tesuque NM

Nutritional Content

One serving contains: Calories (kcal) 445.6 %Calories from Fat 57.1 Fat (g) 28.3 Saturated Fat (g) 14.8 Cholesterol (mg) 301.0 Carbohydrates (g) 33.1 Dietary Fiber (g) 1.9 Total Sugars (g) 10.4 Net Carbs (g) 31.3 Protein (g) 14.3 Sodium (mg) 300.0Reviews Section

Watch the recipe video for a visual of the exact steps involved in putting together this very easy and equally scrumptious breakfast favorite.

As noted, this version of the recipe is along the lines of a French toast casserole with croissants, but if you wanted to use a pan and simply prepare a couple of servings our recipe card also provides instructions for the stove top.

Serving tips and suggestions are presented below the recipe card.

Woolworths Croissant French toast(14 Jun 2021)

4 Croissants, halved
For the French toast mixture: combine
6 free-range eggs
3/4 cup milk
salt and freshly ground black pepper to taste
4T Finely diced chives, extra for garnish
Other ingredients:
2 T butter
2 T olive oil
200 g grated emmental and mature cheddar
200 g streaky bacon
2 ripe avocados

Dip the croissant halves in the French toast mixture, submerging them for a few seconds while heating the butter and oil together in a pan over a medium heat.
Add the croissants to the pan cut side down and brown for 1 minute before turning over and cooking the other side for another minute.
Add the French toast croissants to a large baking tray and sprinkle over the cheese.
Lay the bacon down in between the croissant halves then place in an oven preheated to 200 °C for bake for 10 minutes, during this time the bacon should cook perfectly.
Remove the dish from the oven and place the croissants in serving dishes topped with the bacon. Chunk the avocados and place on top of the French toast finishing with salt, pepper and extra chives

Baked Croissant Cinnamon French Toast

Put this together last night. Baked it this morning. Absolutely awesome! Followed the recipe exactly. Hubby loved it. It’s a keeper! and so easy! thanks!

I want to tell you that I’m a domestic queen and I made this for breakfast in our new Filipino apartment kitchen, but let me paint a more accurate picture for you:

I’m eating cold leftover rice and beans and there’s a fan blowing directly on my face. And I just felt a driplet of sweat run down my back.

Holy hotness. Sometimes when I come out of our one air conditioned room, I look around for the heater because there absolutely has to be a heater on in here somewhere. A broken heater that is about to explode with red hot lava. But this Cebuano heat is all natural, kids. Alllll natural goodness.

Here’s the real story behind the Croissant French Toast.

Before we left for the Philippines, during our last week of packing, I was living in a completely empty kitchen. Technically it was more like dying a slow and painful and foodless death, but whatever. Our kitchen in Minnesota was completely cleared out with the exception of about 8 food items and a few paper plates. One of those food items was a bag of Chipotle chips, and oh, what I wouldn’t give for a burrito bol right now. Not relevant.

I made this Baked Croissant Cinnamon French Toast on our last Saturday morning at home (cue nostalgia). As I mentioned, I had virtually no food in the house, but by God’s grace I did have stale croissants. And eggs. And milk. And cinnamon.

The soft, buttery croissants baked up perfectly, and how do I even begin to describe the topping? Cinnamon sugary? Lightly crunchy? Life changing? Drizzle some syrup over the whole thing and… and…

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Berry Croissant French Toast Puff

You eat seven breakfasts a week, thirty (or so) breakfasts a month, 365 breakfasts a year. And we bet most of them are probably the same. Maybe you favor black coffee and a bagel, or tea and a bowl of oatmeal, or toast and some scrambled eggs, but most of us are creatures of habit when it comes to our morning routine. Most days, breakfast favors the basic. And that’s fine we get it. But some days… some days call for something a little more special. And that’s where this Berry Croissant Breakfast Puff comes in. It’s a custardy, oven-baked delight that balances the tartness of lemon zest and berries against the butteriness of croissants. (And even with all that deliciousness, it’s terribly simple to make.)

Think of this as a french toast bake, expect the base is croissants instead of bread. Croissants bring more of a buttery flavor to the party, and they really give the sweet custardy sauce a chance to soak down into every flaky nook and cranny. With this breakfast bake, there’s no need to let the croissants sit out to get stale as you would with a classic french toast, they hold up just fine as is.

After cubing the croissants, you toss them with a mixture of berries. We’ve used raspberries, blackberries, and blueberries here, but you could use just one of those, or whatever combination suits your fancy. From there, it’s just a matter of mixing up a sweet batter – cream cheese, eggs, milk, a little sugar, vanilla, and lemon zest – and pouring it over the croissants and berries.

It goes into the oven to bake for a bit, and when it emerges, the croissants have puffed a bit in that delicious batter. The top is lightly crisped and buttery, while the layers beneath are soft and custardy and punctuated with bright bursts of berry. Will this replace your everyday basic breakfast? No. And that’s okay. Will it become your go-to pick for that special brunch or lazy Sunday morning? We’re absolutely sure of it.

Croissant French Toast

Preheat the oven to 350 degrees . Butter a 9-by-2-inch round cake pan. In a small, heavy saucepan, bring the sugar, 2 tablespoons maple syrup and 1/2 cup water to a boil over medium-high heat, without stirring, and cook for 5 minutes. Boil until the caramel is a light golden color or a candy thermometer registers 240 degrees , 5 to 8 minutes longer. Working quickly and carefully, remove the thermometer and pour the maple caramel into the prepared cake pan. Set aside.

In a large bowl or baking dish, whisk the milk, eggs and the remaining 1/4 cup maple syrup. Soak the croissant halves in the custard until moistened, then layer the croissants on top of the maple caramel in the prepared cake pan, pressing down gently to flatten. Pour any remaining custard over the croissants and let the bread soak and soften, pressing down occasionally to flatten the croissants.

Set the cake pan in a large roasting pan and carefully pour enough hot water into the roasting pan to reach halfway up the sides of the cake pan. Bake until the croissants are golden and the custard is set (a toothpick inserted in the center of the French toast should come out clean), about 45 minutes. Remove the French toast from the hot-water bath, cut into wedges and serve warm.

Raspberry Croissant French Toast Bake

My in-laws are coming to town this weekend and after much planning and debating and stressing, I’ve decided this will be the ultimate brunch item that will be served.

It’s ridiculously easy and so unbelievably impressive without any of the fuss or stress. I don’t even know what I was worried about. And I get to prep everything the night before.

So now I don’t have to worry about a single thing in the morning. Nope. I can simply take this out of the fridge, let it sit at room temperature for 30 minutes, and then bake for an hour or so.

And it really looks like the most fancy breakfast item ever that took hours of slaving away in the kitchen, especially with the fresh raspberry topping and that beautiful dusting of confectioners’ sugar. Not to mention that ooey, gooey cream cheese filling. It’s legit so so good.

But shhhhh, let’s not tell my mother-in-law how easy this really was!

Grease two 9" x 13" pans. Make two rows of six croissants in each pan.

In a large bowl, mix the eggs, pina colada mix, 1 cup of the toasted coconut, crushed pineapple and juice, rum and milk.

Using a ladle, pour the egg mixture over and in between the croissants in each pan. Dot the tops of the croissants with butter and sprinkle with the remaining coconut. Cover with aluminum foil. Refrigerate for 8 hours or overnight.

Preheat oven to 400 degrees F. Put both pans, on separate racks in oven. Bake for 2 hours, rotating pans once half way through. Check for doneness after 1 1/2 hours.