Ingredients:

  • 4 large croissants (stale or day-old)
  • 2 tbsp unsalted butter
  • 3 large eggs
  • 2 large egg yolks
  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 1 tsp vanilla bean paste
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt

Instructions:

  1. Slice each croissant in half lengthwise. If they feel too soft, pop them in a 300°F oven for 5 minutes to dry them out manually.
  2. Whisk the 3 eggs and 2 yolks in a wide, shallow dish until no streaks of white remain. Note: Proper whisking prevents fried egg bits on your toast.
  3. Stream in the 1 cup whole milk while whisking constantly to create a uniform liquid.
  4. Incorporate the 1/4 cup sugar, 1 tsp vanilla bean paste, 1/2 tsp cinnamon, and 1/4 tsp salt. Whisk until the sugar has mostly dissolved into the mixture.
  5. Place the croissant halves into the custard cut side down. Let them sit for 30 seconds until they feel heavy but not falling apart.
  6. Flip and soak the rounded side for another 20 seconds. Do not over soak or the laminate layers will separate.
  7. Heat 1 tbsp of butter in your skillet over medium low heat until it begins to foam and sizzle.
  8. Place the soaked croissants in the pan, cut side down first. Cook for 3-4 minutes until a deep golden brown crust forms.
  9. Flip carefully and cook the other side for 2-3 minutes. You want the center to feel slightly firm when pressed.
  10. Repeat with the remaining butter and croissants, working in batches to avoid overcrowding the pan.