This isn’t your regular French toast. Using croissants brings this breakfast favorite to a whole new level — creamy, buttery, and practically melting in your mouth.
At Christmastime I love any excuse to make special breakfasts. Normally I’m not much of a morning cook — waking up is hard — but when the kids are home, it’s cold outside, and the kitchen is warm and cozy, I go all out. This croissant French toast is one of those show-stopping recipes that’s as easy to prepare as classic French toast but far more decadent. The croissants soak up the egg mixture and turn into little pillows of buttery, custardy goodness that practically melt on your tongue.
This post was sponsored by Smithfield.
The technique is simple: use day-old croissants, a rich egg custard, and a little cinnamon and sugar. Pan-fry them in butter until each side is golden and crisp, then serve with real maple syrup, a pat of butter, and good bacon on the side. Served for a holiday morning or a leisurely weekend brunch, this recipe feels festive and indulgent without being fussy.
One way to elevate this breakfast even further is to serve it alongside a bacon bar. Smithfield created ideas for a Bacon Bar featuring a variety of flavorful bacon options — think Peppered Brown Sugar, Sea Salt Caramel, and Caramelized Bourbon — along with warm flaky biscuits, sweet jams, and savory accompaniments. A bacon bar lets guests customize their plates and makes a memorable presentation for holiday gatherings.
For this version I kept things simple and paired the croissant French toast with Smithfield Hometown Original bacon. They offer many varieties, and I’ve enjoyed several — cherrywood smoked is a personal favorite. Bacon adds a salty, smoky contrast that balances the sweet, buttery French toast and makes the whole meal irresistible.
I also love small touches like serving bacon in a jar for a charming buffet-style presentation — it keeps things tidy and looks festive on the table.
Giveaway
Want to win bacon for a year? You can enter a giveaway promoted alongside this recipe. To participate, browse recipe ideas and then leave a comment on the original post to indicate which recipe you’d most like to try. A winner is randomly selected to receive a coupon book for bacon. Details and entry deadlines were provided with the original promotion.
This post was sponsored by Smithfield; all thoughts and opinions expressed are my own.
📖 Recipe
Melting Croissant French Toast
Ingredients
- 4 1-day old croissants cut in half
- 4 whole eggs
- ¼ cup half and half
- ½ teaspoon ground cinnamon
- 2 teaspoon sugar
- 1 pinch of salt
- 1 splash of vanilla
- butter for cooking
Instructions
- Heat a non-stick skillet over medium-low heat.
- In a shallow bowl, whisk together eggs, half and half, cinnamon, sugar, salt, and vanilla until smooth and well combined.
- Dip each croissant half into the egg mixture, coating both sides, then place on a plate to rest briefly so the custard soaks in.
- Melt butter in the skillet. Add the dipped croissants and cook over medium-low heat until the bottoms are golden brown and slightly crisp, about 2–3 minutes. Flip and cook the other side until golden.
- Serve immediately with butter, warm syrup, and crisp bacon for a perfect sweet-and-salty breakfast.
Nutrition Facts
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Calories: 130 kcal
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Carbohydrates: 14 g
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Protein: 2 g
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Notes and tips: Use croissants that are slightly stale — they soak up custard without falling apart. Half-and-half yields a richer custard than milk, but you can substitute whole milk if preferred. Cook over medium-low heat so the center heats through without burning the exterior. Leftovers can be reheated gently in a skillet or oven to preserve texture.
Nutrition and Food Safety Disclosure