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Croissant French Toast (Easy Recipe)

This croissant French toast recipe will turn yesterday’s croissants into today’s epic breakfast!

When you think the classic French toast couldn’t get any better, this recipe takes it to a new level.

If you’re hooked on French toast, you should also give my Bailey’s and Brioche French toast a try.

Homemade Croissant French Toast with Raspberries and Honey
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This particular French toast uses croissants for its base, so obviously, it’s 10 times more delightful.

I mean, croissants on their own are already phenomenal, but if they were turned into French toast?

If you’re looking to elevate the classic dish, this croissant French toast perfectly fits the bill.

Croissant French Toast Recipe

Why use regular bread when you have croissants on hand?

This extra-special French toast will definitely add excitement to your usual morning routine! 

Don’t worry, it’s not hard to make. You won’t have to make the croissants from scratch, here.

Just get it from the bakery, let it sit for a day, and voila.

Aside from the bread base, all other elements and methods remain the same.

This recipe is just as easy as any other French toast recipe.

It’s easy to make and to die for!

The only downside is that once you’ve tried croissant French toast, you’ll never go back to using regular bread again.

Croissant French Toast Ingredients: Croissants, Half-and-Half, Vanilla Extract, Cinnamon, Eggs, Blackberry Syrup and Toppings


  • Croissants – The main feature of the breakfast dish. You can get day-old croissants at the bakery, but you can also buy them fresh and wait a day.
  • Half-and-Half – The base of the creamy custard. You can use any kind of dairy, but for rich and delectable toasts, use either half-and-half or a mix of heavy cream and whole milk.
  • Sugar – For sweetness
  • Vanilla Extract – The ultimate flavor enhancer
  • Cinnamon – For warmth
  • Eggs – For thickening and enriching the custard. You can use either whole eggs, or just the yolks if you want a creamier custard. 
  • Blackberry Syrup – A simple yet flavorful compote made of blackberries, sugar, water, and cornstarch.
  • Toppings – Aside from the blackberry syrup, I also add maple syrup, strawberries, and whipped cream. But feel free to use whatever toppings you prefer or have on hand.
Buttery Croissant French Toast with Raspberries and Powdered Sugar

How to Make Croissant French Toast

1. Make the blackberry syrup.

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Whisk together blackberries, sugar, and water in a saucepan over medium heat. Let it come to a boil then add the cornstarch.

Keep whisking, and mashing large berries, if any, until the mixture is thickened to your liking. Scrape the bottom and sides occasionally to prevent scorching.

2. Make the custard.

Whisk together the half-and-half, sugar, vanilla, cinnamon, and eggs.

3. Slice and dip the croissants.

Cut them lengthwise in half and give them a quick dip in the custard. Lift them right out as soon as they’re completely coated.

4. Toast the croissants.

Melt the butter in a non-stick skillet over low heat. Add as many croissant halves as your pan can carry, but be sure not to overcrowd it.

Push the croissants down with a spatula to help cook them quicker.

At this point, you can increase the heat a little bit, but don’t go over medium-low.

Let the bottom sides cook until golden brown, about 3 to 4 minutes.

Move the croissants around from time to time to keep them from burning.

Flip them over and cook the other side for about 2 minutes.

Keep cooked croissants warm in a 200-degree-Fahrenheit oven as you cook the rest.

5. Serve and enjoy!

Smother the bottom halves with butter, blackberry syrup, maple, fresh strawberries, and whipped cream.

Close them with the top halves and enjoy.

Delicious Croissant French Toast with Raspberries and Honey

Tips and Tricks

  • Keep cooked croissant French toast nice and warm as you cook the rest. Let the slices hang out in the oven preheated at 200 degrees Fahrenheit to keep them crisp and warm.
  • Don’t soak the croissants in the custard too long. Just a quick dip is enough, otherwise, they’ll turn out soggy. Lift them out once as soon as they’re completely coated.
  • Cook them low and slow. You want the outside to develop a golden outer crust and the inside to cook perfectly. If you increase the heat, the toasts burn on the outside and stay raw on the inside.

How to Serve with Croissant French Toast

  • Aside from my serving suggestion (see the recipe for details), you can also serve these toasts with a dusting of powdered sugar.
  • If you’re in the mood to indulge, top it with a scoop of ice cream!
  • Or, if you like pairing sweet dishes with savory meats, serve some fluffy scrambled eggs and smoky bacon or ham on the side. Or, make yourself a croissant French toast sandwich.
  • This dish is on the hefty side, so pairing it with something light and refreshing like fresh fruit is always a good idea.
  • Hosting a brunch party? Prepare a toast bar! Serve as many topping options in bowls and set them out on the table. Let your guests decide among a wide selection of toppings, from fruits and berries to sauces and syrups, to chopped nuts and bacon. 
  • Serving this breakfast for an afternoon snack? Slice the croissants into sticks, roll them in cinnamon sugar, and dip them in warm chocolate syrup or maple syrup.
  • Lastly, don’t forget the coffee. Breakfast isn’t complete without your favorite cup of joe.

How to Store and Freeze French Toast

French toast tastes best fresh from the stove, but in case of leftovers, here’s how to store it.

In the Fridge:

Allow the toasts to cool completely to room temperature. Transfer them into an air-tight container and refrigerate for up to 4 days.

In the Freezer:

Once cooled, place the toasts in a freezer-safe bag. Croissant French toasts will keep well in the freezer for up to 3 months.

Reheat in the toaster or oven until warmed through.

More Breakfast Recipes You’ll Love

Italian Sausage Breakfast Casserole

Alton Brown French Toast

Bisquick Waffles

Otis Spunkmeyer’s Blueberry Muffins

Cream Cheese Coffee Cake

Croissant French Toast (Easy Recipe)



Prep time


Cooking time



For a decadent breakfast, try this croissant French toast! With a tempting vanilla custard and blackberry syrup, this recipe is such a treat.


  • Blackberry Syrup
  • 1 pint fresh blackberries

  • 1 cup granulated sugar

  • 1/2 cup water

  • 2 tablespoons cornstarch

  • Croissant French Toast
  • 8 croissants (round-shaped preferred)

  • 1/4 cup half-and-half

  • 2 tablespoons granulated sugar

  • 2 teaspoons vanilla extract

  • 1 teaspoon ground cinnamon

  • 5 large eggs

  • Butter, for frying and serving

  • Toppings (optional)
  • Warm maple syrup

  • Fresh strawberries

  • Whipped cream


  • To make the blackberry syrup, combine blackberries, sugar, and water in a saucepan over medium heat. Bring the mixture to a gentle boil and cook on low for 5 minutes. Whisk in cornstarch and cook, mashing large berries, until the syrup is thick. Set aside.
  • Preheat the oven to 200 degrees Fahrenheit. Slice the croissants lengthwise in half.
  • Whisk the half-and-half, sugar, vanilla, cinnamon, and eggs in a large bowl. Dip each croissant half into the custard until well-coated.
  • Melt a small amount of butter in a large non-stick skillet over low heat. Add the dipped croissant halves, cut-side-down. Increase the heat to medium-low. Cook the bottom sides until golden brown, moving the croissants around occasionally so they won’t burn, about 3 to 4 minutes.
  • Flip the croissants over and cook for another 2 minutes. Place the cooked croissants in the preheated oven to keep them warm. Repeat until all croissant toasts are cooked.
  • Top the bottom halves with butter, blackberry syrup, maple syrup, strawberries, and whipped cream. Close them up with the top halves. Serve and enjoy!
Croissant French Toast

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Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

2 thoughts on “Croissant French Toast (Easy Recipe)”

  1. These crossiants were delicious. I made them last weekend and I’m making them this weekend. Thanks a million.
    By the way Kim, I have made so many of your recipes and enjoyed them all but I don’t always have times to post them all.

    • Hi Brenda, I’m so happy you liked the croissants, and thank you so much for the kind words about the other recipes! This made my day to hear how much you are enjoying them.


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