Croissant French Toast with Fresh Strawberry Syrup

Croissant French Toast w/ Strawberry Syrup

Yield: Makes 4 servings


    Croissant French Toast:
  • ½ cup whipping cream
  • 1½ Tbsp. powdered sugar
  • 4 large day-old croissants
  • ¾ cup milk
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 Tbsp. butter
  • 3 Tbsp. powdered sugar
    Fresh Strawberry Syrup:
  • 1 qt. fresh strawberries, sliced
  • ½ cup sugar
  • ¼ cup fresh orange juice
  • 1 tsp. orange zest


  1. Croissant French Toast: Beat whipping cream at medium speed with an electric mixer until soft peaks form. Add 1½ Tbsp. powdered sugar, beating until stiff peaks form. Chill.
  2. Slice croissants in half lengthwise. Set aside.
  3. Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well.
  4. Melt 1 Tbsp. butter on a nonstick griddle over medium heat. Add 4 croissant halves, and cook about 2 minutes on each side or until golden. Repeat procedure with remaining butter and croissant halves.
  5. Fresh Strawberry Syrup: Combine all ingredients in a saucepan; let stand 30 minutes or until sugar dissolves.
  6. Cook over low heat, stirring occasionally, 5 minutes or until warm. (Makes about 2 cups.)
  7. To assemble, sprinkle 2 slices of French toast with 3 Tbsp. powdered sugar. Top each serving with whipped cream and syrup.


Equipment needed: Measuring cups and spoons, Electric mixer and bowls, Knife, Whisk, Shallow dish, Griddle, Spatula, Saucepan, Wooden spoon, Mesh strainer.

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