Croissant French Toast

Total Time:
16 min
4 min
12 min

8 servings

  • Blackberry Syrup:
  • 1 pint fresh blackberries
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • Croissant French Toast:
  • 8 croissants (a rounder shape is best)
  • 1/4 cup half-and-half
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 5 large eggs
  • Butter, for frying and serving
  • Warm maple syrup, for serving
  • Strawberries, for serving
  • Whipped cream, for serving
Watch how to make this recipe.
  • For the blackberry syrup: In a saucepan, combine the blackberries, sugar and 1/2 cup water. Bring to a gentle boil and cook for 5 minutes on low. Stir in the cornstarch, then continue cooking, using a whisk or spoon to mash the larger pieces of blackberries. Remove from the heat when it's nice and thick.

  • For the croissant French toast: Split the croissants in half through the middle.

  • In a bowl, whisk together the half-and-half, sugar, vanilla, cinnamon and eggs. Dunk each croissant half into the mixture so that it's fully coated. Set the pieces aside on a plate.

  • Heat a large nonstick skillet over low heat, then melt a small amount of butter in it. Add as many croissant halves as will fit, cut-side down, then increase the heat very slightly (don't go above medium low). Allow the pieces to cook on the first side for 3 to 4 minutes. Move them around in the skillet a bit to make sure they don't burn. When they're deep golden brown on the bottom, flip them to the other side and let them cook for another 2 minutes or so. Remove from the pan and cook the rest of the croissant halves.

  • Serve a top and bottom piece together with butter, warm blackberry syrup and maple syrup, strawberries and whipped cream.

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