Croissant French Toast

It’s a lover’s thing to start the morning with coffee and croissants, and though I am nothing if not willing, I’m not the best at making either from scratch. French toast is the way I oblige. The sugar at the end is the best part. It caramelizes over heat, and as it cools, sets to a crisp. I still relinquish the role of coffee maker but sometimes steal the grinds to add into the custard for a more toothed grit.

Serves 2 to 4

INGREDIENTS

• 4 very good croissants

  Bittersweet: The Five Tastes of Dessert and Beyond (A Baking Book) Thalia Ho

• 4 large eggs

• 1/2 cup (100 g) granulated sugar, plus more for sprinkling

• Seeds scraped from 1 vanilla bean

• 1 1/4 cups (300 ml) whole milk

• 1/3 cup (80 ml) heavy cream

• Two shots of espresso, cooled

• Salted butter, for cooking the croissants

DIRECTIONS

Halve the croissants with a sharp serrated knife, handling them with care to avoid tearing their delicate webbing.

In a large mixing bowl, whisk together the eggs, sugar, and vanilla seeds. Pour in the milk, cream, and espresso. Whisk slowly until combined. Pour the custard into a rimmed dish. Soak the croissant halves, turning them over a few times, until absorbed. Set aside onto a double-­ lined baking sheet.

Position a large frying pan over medium-­ high heat. Add a pat of butter and swirl it around until melted. Fit in as many croissants as feel comfortable. They will be tender by this point, so be gentle. Cook for about 3 minutes, until the bases are golden brown, adjusting the heat as necessary. Sprinkle with a pinch of sugar, then flip. Cook until caramelized all over, about 2 more minutes. Eat soon after, hot.

From the book BITTERSWEET by Thalia Ho. Copyright 2026 by Thalia Ho. Reprinted by permission of HarperCollins Publishers.

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