Croissant French Toast recipe from 1891 Cedar Crest Victorian Inn
  • 4 large eggs
  • ¾ cup milk
  • 2 tablespoons brandy
  • 2 teaspoons vanilla extract
  • 1 tablespoon sugar
  • 9 small croissants - See note


  • Preheat the griddle to 350 degrees. Mix eggs, milk, brandy, vanilla extract and sugar together in a bowl.
  • Cut the croissants lengthwise in half.
  • Dip the croissant halves in the batter and put them in a 9 x 13 casserole dish for at least 30 minutes to allow the batter to soak in.
  • Brush the griddle with melted butter and grill the croissants until they're golden brown on both sides.
  • Serve with maple or cider Syrup.

Serves four.

Note: Use a good quality croissant, but not the best you can find. If they are too good they will fall apart after you dip them. Let them sit out for a day to dry out a little before you cut them.