Croissant French Toast
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced croissants dipped in egg custard and fried until buttery and golden, served with strawberries and maple syrup. Indulgent and simple, perfect for a special breakfast or brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 3 large eggs
- 2 tablespoons milk or half-and-half (I used unsweetened cashewmilk)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 3 large bakery-style croissants (sliced in half horizontally (I got mine from Panera; if they’re day-old even better))
- 3 to 4 tablespoons unsalted butter
- strawberries (for garnishing (blueberries, raspberries, peaches, etc. may be substituted))
- maple syrup (for serving (confectioners’ sugar may be substituted))
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 261mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 207mg
- Calcium
- 96mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 261MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.