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All Butter Croissant French Toast Recipe

All Butter Croissant French Toast Recipe

Chef Charlotte’s best ever French toast, using our new frozen All Butter Croissants. Serve with syrup, berries and yoghurt.



(Serves 3)

Butter or oil , for frying 

4 large eggs 

250ml milk  

2 tablespoons granulated sugar 

1 teaspoon vanilla extract 

Zest of 1 lemon 

3 Pret butter croissants, halved 

For the compote: 

250g blueberries 

1 tbsp honey 

Juice of half a lemon 

1 tsp vanilla paste 

2 tbsp water 


  1. To make the compote, add all of the ingredients to a small saucepan and cook over a medium heat until thick and syrupy 

  2. In a large, shallow bowl, whisk together the eggs, milk, sugar, vanilla and lemon zest

  3. Dip the halved croissants into the egg mixture. Soak for a few moments, before lifting them out. Let any excess drip back into the bowl

  4. Meanwhile, heat a large frying pan with a little butter or oil over a medium heat

  5. Cook the soaked croissants in the hot pan until golden brown, about 3-4 minutes per side

  6. Serve the French toast with the compote (add a spoonful of yoghurt & a drizzle of honey if you fancy!)