Stale Croissant French Toast (Print View)

Buttery croissants soak up vanilla custard, baked golden for a rich, crowd-pleasing breakfast treat.

# Components:

→ Main Ingredients

01 - 6 stale croissants, sliced horizontally
02 - 4 large eggs
03 - 2 cups whole milk
04 - 1/2 cup heavy cream
05 - 2/3 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon salt

→ Toppings & Garnish

09 - 2 tablespoons unsalted butter, melted
10 - 1/4 cup sliced almonds (optional)
11 - Powdered sugar, for dusting
12 - Maple syrup, for serving

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Place the sliced croissants cut-side up in the prepared baking dish, overlapping as needed to fit.
03 - In a medium mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined and smooth.
04 - Pour the custard evenly over the croissants. Press gently with a spatula or hands to submerge the croissants. Allow to soak for 10 minutes.
05 - Drizzle melted unsalted butter over the top and sprinkle with sliced almonds, if desired.
06 - Bake uncovered in the center of the preheated oven for 40 to 45 minutes, until the custard is set and the surface is golden brown.
07 - Remove from oven and allow to cool slightly. Dust with powdered sugar and serve warm with maple syrup.

# Expert Advice:

01 -
  • You get to revive day-old croissants into a breakfast so rich, you’ll feel like you’re at a café in Paris.
  • This dish is basically foolproof—layer, soak, bake, and it always emerges from the oven golden and impressive.
02 -
  • If you rush the soak, the bottom stays dry and you lose out on that custardy layer—give it the full 10 minutes.
  • Swapping in chocolate chips or fresh berries is honestly just a game changer for even more flavor pops.
03 -
  • If your croissants are extra stale or dry, let them soak a few minutes more—they can handle it.
  • Don’t skip pressing the croissants into the custard with your hands; it’s messy but absolutely ensures nothing is dry.
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