Strawberry Croissant French Toast is a delicious twist on classic french toast. This easy brunch recipe is made with buttery croissants and served with a homemade fresh strawberry syrup.
If you’re looking for a super delicious and easy brunch recipe, you should try this Strawberry Croissant French Toast! Perfect for Valentine’s Day, Mother’s Day brunch or any reason you want a delicious breakfast.
Decadent and delicious.
Seriously, there is no more delicious French toast than that made with buttery croissants. These are do decadent and tasty and such a treat. I just know you’ll love them.
Load them up with deliciousness!
Top your croissant french toast with whipped cream and the strawberry syrup! We actually like to put spoonfuls of whipped cream between the croissant halves then top with the strawberry syrup…it’s like a stuffed croissant with a whipped cream layer of deliciousness! My kids also like to drizzle their toast with maple syrup. So SO good.
Strawberry French Toast Recipe Tips:
- Croissants: Day old croissants are best (or even 2 or 3 day old)!
- Milk: You can use 2% or whole milk.
- Strawberry Syrup: Make with fresh or frozen strawberries. You can puree the syrupy jam or you can leave the strawberries chunky, it’s a personal preference, and both are delicious.
- Strawberry Syrup Option: If you don’t want to make the fresh strawberry syrup, you could warm up some strawberry jam instead and drizzle that over your toast.
- Options: We love strawberries but any type of fresh berry or frozen berries would also be amazing!
- Easily Doubled! This recipe is easily doubled if you’re feeding a crowd! Or even tripled.
- Make Ahead Tip: If you’re serving a large crowd, you can make the French toast ahead of time, place them on a baking sheet, cover with aluminum foil and keep in a 250 degree F oven until you’re ready to serve.
- Leftovers: Keep any leftovers covered in an airtight dish in the fridge for 2 – 3 days. Just reheat in the microwave.
French Toast Menu Ideas!
PIN IT to make later!
Have a delicious day!
Note: This recipe was originally posted in 2012, but I have since updated it with new images and more recipe tips for you!