caramelised croissant french toast

You’ve never had French toast like this before.

Caramelised. Croissant. French. Toast.

Oh you read that right, of course. These babies are soft and creamy on the inside with a caramelised coating resembling the oh-so-yummy french dessert: Le Crème Brûlée. Except it’s a french toast made with croissant!



I’ve developed the recipe below after seeing it from Cleobuttera on Instagram and knew instantly I had to make it for an indulgent weekend breakfast (and that, it was). Get yourself some store-bought croissants, or find any stale ones from the back of your pantry (like does that even happen to anyone, seriously?) or alternatively use thickly sliced white bread, brioche, or challah. And most definitely serve with berries and a morning coffee.




Serves: 2


2 large croissants (alternatively use 3-4 slices of thickly sliced bread)

2 eggs

1/3 cup milk

2 tbs thickened cream

2 tbs plain flour

1 tsp vanilla essence

1 tsp ground cinnamon

8 tsp sugar (divided)

butter for searing



Slice croissants in half horizontally to make 4 open slices.

In a shallow dish wide enough to hold croissants, add eggs, milk, cream, flour vanilla and cinnamon. Whisk thoroughly until no flour lumps remain. Alternatively use a blender then pour into shallow dish.

Soak croissant halves in the egg mixture, flipping after 10-15 seconds. Meanwhile have a non-stick pan preheated on medium-low heat.

Add enough butter to sear croissants (about a teaspoon per half croissant). Once butter begins to sizzle, add croissants to pan and immediately top with 1 teaspoon of sugar per croissant half.

Once bottoms begin to turn golden, flip croissants and add sugar to bottoms (now the top side) while allowing the other side to caramelise. Keep the heat on medium-low (or low if using a large gas head) to give the croissants enough time to cook through while caramelising the sugar slowly. If heat is too high, sugar will burn before croissants are ready.

Once the flipped side has caramelised, flip croissants again so the opposite side can caramelise. If you spot the caramelised sugar trying to ‘escape’ from under the croissants, simply ease the caramel under the croissants again with the use of a spatula. Cook until golden brown.

Repeat soaking, sprinkling and cooking process with remaining croissant halves. Serve croissant french toast with fresh berries or seasonal fruit.

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