Croissant French Toast

Jeffry Kshlerin V

Updated on May 11, 2024

Ingredients

4 large croissants, halved horizontally, left out overnight
3 large eggs
½ cup half-and-half
1 tablespoon white sugar
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
1 pinch ground nutmeg
2 tablespoons unsalted butter

Directions

Preheat the oven to 200 degrees F (95 degrees C).
Whisk eggs, half-and-half, sugar, vanilla, cinnamon, salt, and nutmeg together in a shallow bowl. Dip each croissant half into egg mixture, one at a time, flipping it and lightly pressing down, until well coated.
Melt butter in a large skillet over medium heat; add four croissant halves, cut-side down. Fry until browned on both sides, turning once, 2 to 3 minutes per side. Transfer to the oven to keep warm while you cook the remaining croissants.
Serve warm with your favorite toppings.

Cook’s Note

It's important that the croissants are dry before dipping. As an alternative to leaving the croissants sit out overnight, you can place the sliced croissants on a baking sheet, and toast in the oven at 200 degrees F (95 degrees C) until dry, 12 to 15 minutes.

Feel free to substitute almond milk or low-fat milk for the half and half.

Other topping suggestions are powdered sugar, chopped nuts, cinnamon-sugar, blueberry or strawberry syrup, and whipped cream.

Nutrition Facts (per serving)

436	Calories
27g	Fat
36g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 436
% Daily Value *
Total Fat 27g	35%
Saturated Fat 15g	75%
Cholesterol 211mg	70%
Sodium 686mg	30%
Total Carbohydrate 36g	13%
Dietary Fiber 2g	7%
Protein 11g	22%
Potassium 176mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.