Two Out of Three Ain’t Bad

Some recipes sound really good, some look really good and finally, others taste really good. How about Croissant French Toast with Strawberry Syrup? As the singer Meatloaf says, “Two out of three ain’t bad!”

I saw this recipe and fell in love with the idea of making it. Two of my nephews were home from college for the holidays and after a long night of video game playing with my sons, a motley crew stumbled to the table for breakfast. Waiting for them was a platter of the croissant French toast. It looked glorious.

Photo Nov 24, 9 34 01 AM

It did not taste bad. In fact the taste was pretty good. What was surprising was the texture. Think of croissants. They are made with many very thin layers of dough. Horizontal layers. After turning them into French toast, they were tougher than I would have thought and required more effort to cut and chew than I would have guessed. Of course by the time I made these, they were day old (bought them the morning before) and that might have had something to do with it.

Photo Nov 24, 8 42 19 AM

I had some frozen strawberries, so I thawed them out. During the summer, I would have used some fresh ones for sure.

Photo Nov 24, 9 15 56 AM

Dipped and frying up.

Photo Nov 24, 9 31 57 AM

Isn’t that a glorious looking platter?

Photo Nov 24, 9 33 51 AM


Croissant French Toast With Fresh Strawberry Syrup

Prep Time: 15 minutes | Cook Time: 4 minutes | Makes: Makes 4 servings


  • 4 large day-old croissants
  • 3/4 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter
  • 3 tablespoons powdered sugar
  • Sweetened Whipped Cream (optional)
  • Fresh Strawberry Syrup


Slice croissants in half lengthwise.

Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well.

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add four croissant halves, and cook about 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and croissant halves. Sprinkle with powdered sugar; top with Sweetened Whipped Cream, if desired, and Fresh Strawberry Syrup.


March 1st is National Peanut Butter Lover’s Day

In honor of today’s food holiday, please revisit the following recipes that use or feature this ingredient:
Buckeyes,   Peanut Butter Banana and Jelly French Toast, Peanut Butter Chocolate Brownies,  Peanut Noodles With Edamame, Slow Cooker Mongolian Beef

Tags: , , , , , , , , , , , , , ,

Categories: Breakfast, Eggs, French, Fried, Fruit, kosher, Lunch2, Recipes, snack, Vegetarian

Author:The Ranting Chef

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9 Comments on “Two Out of Three Ain’t Bad”

  1. March 1, 2013 at 11:13 am #

    I make a variation of this and bake in oven with syrup in it…comes out soft and the syrup is all the way through then I use a vanilla glaze over the top just as it is cooling that makes it taste like a cinnamon bun.


  2. Leilani
    March 1, 2013 at 11:15 am #

    I wouldn’t know what to eat first: all those croissants or the french toast!


  3. March 1, 2013 at 11:25 am #

    YUMMY! And yes, this requires all caps 😛


  4. March 1, 2013 at 11:30 am #

    A new twist on French toast – looks DELICIEUX!


  5. March 1, 2013 at 11:55 am #

    croissant french toast! why have I not done this before?!


  6. March 1, 2013 at 12:00 pm #

    Croissants are good, french toast is yummy, strawberries are delicious, put them together as you have done and it must be a fabulous combination.


  7. March 1, 2013 at 3:35 pm #

    Oh man this looks so good!

    I wish my diet would allow for it! I guess the sugar free French toast that I blogged about last week will have to do for now!

    Thank you for sharing, as always!


  8. March 1, 2013 at 9:45 pm #

    So glad you stopped by my blog the other day.Your site is great and I am looking forward to reading more.


  9. March 1, 2013 at 11:53 pm #

    It definitely sounds good! Love croissants, and this will be fun to experiment with. 🙂


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