Croissant French Toast with Berry Cream Sauce

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This recipe is fabulous when you need a fancy breakfast, dressed up brunch, or a quick and easy dinner. It’s delicious with this creamy berry sauce, but it would also be amazing slathered in Nutella, cookie butter, whipped cream or regular maple syrup. You might even want to try the chocolate cream we make for our Triple Decker French Toast, or the Berry Compote we use on our Whole Wheat Oatmeal Pancakes.

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Croissant French Toast with Berry Cream Sauce



1 package of croissants (half dozen), sliced in half width wise

6 eggs

1 cups milk

1 tsp sugar

1/2 tsp salt

1/2 tsp pepper

1/2 tsp vanilla

handful of fresh blueberries for garnish

berry cream sauce- below


Beat together the eggs, milk, sugar, salt, pepper and vanilla. Turn on your skillet (or you can do it in a frying pan) to 350F degrees - or medium high heat. I give my skillet a quick cover with cooking spray. Then you grab a croissant slice, dip it in the egg mixture and lay it on the pan. Do this with all your croissant slices. When the croissant is golden on the bottom, flip it to the other side. When that side is also golden, take it off the heat. While the croissant french toast is sizzling, I get started on the toppings. Top croissants with Berry Cream Cheese Frosting and a handful of fresh blueberries for garnish.

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8 oz cream cheese (softened in the microwave)

2 cups powdered sugar

1/2 cup frozen berries, thawed

1/4 cup butter, softened

1 tsp vanilla

1/4 cup milk (more if you like a thinner frosting)


Cream ingredients together until smooth. Warm if desired.

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