Croissant French toast

When I was growing up, my family loved to buy the Sam’s Club packs of croissants. We’d eat them as a side with dinner or as a snack with a swipe of butter. Mac and I got our own Sam’s Club membership when we moved in together, and these croissants found their way into our cart more than a few times. But we only had two people, so I had to find some other ways to use them. Enter croissant French toast (and our trusty Griddler).

My recipe for croissant French toast is the perfect way to use up leftover croissants. I whip up a basic French toast batter of eggs and milk. I like the flavor combination of vanilla extract, almond extract, and pumpkin pie spice. You can easily substitute cinnamon if you don’t have pumpkin pie spice on hand. Make sure your croissants are pretty stale. The drier the croissant, the better it soaks up all of the eggy goodness. If you don’t have time to let your croissants stale, slice them then place them on a cookie sheet. Bake in a 200 degree oven for 10-15 minutes. Be sure to check them every few minutes to keep them from burning. Cool for about 5 minutes before you soak them in the batter to prevent cooking the batter.

Looking for other breakfast ideas? Try my Apple Butter Cinnamon Rolls | Brioche French Toast | Cream Cheese Danish

I personally love the flavor of berries with the cooked French toast, so I like to top it off with a berry compote. I generally have both berry preserves and frozen berries on hand, and I use those for the compote. If you don’t like berries, you can top things off with some classic maple syrup.

Enjoy!

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