French toast made with croissants, then topped with warm vanilla sauce and strawberries, takes less than 30 minutes to make and will be requested again and again!
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Why Choose This Recipe
- Great way to use up leftover or stale croissants!
- Quick and easy!
- Can be made with raspberries instead, like these Sweet Berry Crepes!
Ingredient Notes
- Half and Half - a 50/50 blend of milk and cream. Generally found by the coffee creamers in the dairy section.
Step by Step Instructions
- Whisk the egg yolks and flour together in a small bowl or measuring cup. Set aside.
- Heat the half and half and sugar in a medium pot over medium heat to simmer.
- Remove from heat.
- Ladle the hot liquid into the egg yolks while whisking vigorously to temper the eggs.
- Continue whisking the hot liquid into the eggs until about half the hot liquid has been whisked in.
- Pour the tempered eggs into the remaining half and half in the pot while whisking.
- Return to the heat and cook until the mixture thickens and starts bubbling thick, heavy bubbles.
- Remove from the heat and cover with a lid.
- Put sliced strawberries in a small pot over medium heat and sprinkle them with the sugar.
- Stir well.
- When the berries start to sizzle, turn off the heat, but keep the pan on the burner.
- Stir them here and there while you cook the French toast.
- Crack the eggs into a shallow dish like a pie plate and whisk them well.
- Slice the croissants in half.
- Heat a frying pan over medium-low heat.
- Add the butter to the pan.
- Once the butter is sizzling, quickly dip both sides of the croissant halves in the egg and place them in a single layer in the frying pan.
- Cook both sides of the croissants until they are golden brown.
- Serve with the warm vanilla sauce and berries!
Recipe FAQs and Expert Tips
How do you make French toast, not soggy?
Just dip each side of the croissants, don't let them sit, and soak up the eggs. Also, these croissants are to be cooked in a little butter, not drown in butter. If the croissants are cooking in a lake of butter, they will be soggy.
What goes well with this French toast?
A tall glass of Orange Julius and some delicious breakfast meat like these Low Carb Maple Breakfast Sausage or Oven Baked Bacon!
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Strawberry Croissant French Toast
French toast made with croissants, then topped with warm vanilla sauce and strawberries, takes less than 30 minutes to make and will be requested again and again!
Ingredients
- 4 Large Egg Yolks
- 1 Tbs. Flour
- 2 Cups Half & Half
- ½ Cup Sugar
- 1 Tbs. Pure Vanilla Extract Immitation will do in a pinch
- 2 Cups Fresh Strawberries or Raspberries
- 2 Tbs. Sugar
- 12 Croissant French Toast Cocktail Croissants, or 6 regular sized croissants
- 4 Large Eggs
- 12 Tbs. Butter
Instructions
- Vanilla SauceWhisk the egg yolks and flour together in a small bowl or measuring cup. Set aside.
- Heat the half and half and sugar in a medium pot over medium heat to simmer.
- Remove from heat.
- Ladle the hot liquid into the egg yolks while whisking vigorously to temper the eggs.
- Continue whisking the hot liquid into the eggs until about half the hot liquid has been whisked in.
- Pour the tempered eggs into the remaining half and half in the pot while whisking.
- Return to the heat and cook until the mixture thickens and starts bubbling thick, heavy bubbles.
- Remove from the heat and cover with a lid.
- Berry SaucePut sliced strawberries in a small pot over medium heat and sprinkle them with the sugar.
- Stir well.
- When the berries start to sizzle, turn off the heat, but keep the pan on the burner.
- Stir them here and there while you cook the French toast.
- Croissant French ToastCrack the eggs into a shallow dish like a pie plate and whisk them well.
- Slice the croissants in half.
- Heat a frying pan over medium-low heat.
- Add the butter to the pan.
- Once the butter is sizzling, quickly dip both sides of the croissant halves in the egg and place them in a single layer in the frying pan.
- Cook both sides of the croissants until they are golden brown.
- Serve with the warm vanilla sauce and berries!
Notes
- You'll need to add more butter to the pan between batches of French toast. If I do more than 2 batches, I wipe out the pan well before adding more butter every 2 batches.
Nutrition
Calories: 1296kcalCarbohydrates: 160gProtein: 28gFat: 60gSaturated Fat: 32gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 515mgSodium: 1126mgPotassium: 579mgFiber: 6gSugar: 79gVitamin A: 2206IUVitamin C: 44mgCalcium: 349mgIron: 6mg
Tried this recipe?Let us know how it was!
G. T.
Amazing!!!