Description
Extra-Crispy Croissant French Toast transforms buttery croissants into a crunchy, custard-soaked brunch treat with a golden cornflake crust and irresistible flavor.
Ingredients
- 4–6 large day-old croissants, halved horizontally
- 3 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
- 2 cups cornflakes, crushed
- 2 tablespoons unsalted butter (for frying)
Instructions
- Slice croissants in half and allow them to dry out for an hour if very fresh.
- Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a large bowl.
- Crush cornflakes in a zip-top bag and spread on a plate for coating.
- Dip each croissant half in the custard for 15–20 seconds per side. Let excess drip off.
- Coat each side of the soaked croissant in crushed cornflakes, pressing gently to adhere.
- Melt butter in a skillet over medium heat. Cook croissants, cut side down, 2–3 minutes per side until golden and crisp.
- Transfer cooked croissants to a wire rack to stay crisp. Repeat with remaining croissants.
Notes
- Top with powdered sugar, maple syrup, whipped cream, or berries for a beautiful presentation.
- Serve with bacon, sausage, scrambled eggs, fruit salad, or yogurt for a complete brunch.
- Layer with mascarpone and berries or serve in sticks with dipping sauces for fun presentations.
- Store leftovers in the fridge for up to 2 days. Reheat in a 350°F oven for 10–12 minutes for crispiness.
- Freeze cooked slices between parchment sheets for up to a month. Thaw and reheat in the oven.
- Use mini croissants for bite-size servings, or swap cornflakes for puffed rice or panko breadcrumbs.
- Make dairy-free by using non-dairy milk, coconut cream, and vegan butter or oil for frying.
