Croissant French Toast

Breakfast or brunch always seems to taste best when snuggled into the carefree comfort of a vacation home, be it the porch of a beach cottage or the fireside of a ski cabin. This deliciously decadent Croissant French Toast was designed with just such memorable mornings in mind.

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.


  • 5 large eggs
  • 3/4 cup half & half
  • 1/4 cup Triple Sec or other orange liqueur
  • Grated zest of 1 orange
  • 2 tablespoons Coastal Goods French Toast Sugar & Spice, plus more for serving
  • 6 stale (1 to 3 days old) plain croissants, sliced in half lengthwise
  • 6 tablespoons unsalted butter


  1.  Beat the eggs, half & half, and triple sec together. Whisk in the orange zest and French Toast Sugar & Spice. Pour into a shallow dish such as a pie plate.
  2. Dip each croissant half into the egg mixture, turning once, and letting soak for about 30 seconds per side. Melt a few tablespoons of the butter in a skillet over medium heat. Add as many croissant halves as will fit and sauté until golden on both sides. Repeat with remaining croissants, adding butter to the skillet, as needed.
  3. Generously sprinkle more French Toast Sugar & Spice over the croissants and serve at once.
  4. SERVES 6

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