French Toast Croissants with Yogurt and Strawberries

Nothing says the weekend more than a yummy, sweet treat for breakfast. Ayla and I went to Costco yesterday and in order for her to be happy about that adventure, I said she could pick out a few things. This lead to the jumbo sized package of croissants that I would have not normally bought!

Fast forward to this morning – Arlo climbed into our bed at 6:45 ready to start the day. Normally we make pancakes or waffles on the weekends, but I knew we had run out of flour.  Then I was thinking I could make french toast because I had a lot of bread from that Costco trip. When I went into the kitchen I saw that big package of croissants and ping – lightbulb idea – croissant french toast!

This is usually how I cook – I review all items on hand and whip something up. You will find most of my recipes can be altered to what you have on hand in the kitchen. This is a great example – Artisan Angela strikes again!

My plan was to use the fresh strawberries I had, thinly slice them and put them in between the croissants topped with real maple syrup. Then I thought, I wish I had whipped cream to go in between with the strawberries.. but I didn’t. But, I always have plain greek yogurt! Ping – lightbulb, scooped out some yogurt, added a little maple syrup to sweeten and then layered between the croissants with the strawberries. YUM.

After I plated it up for the kids, I knew Pete would want some, however, he was still in bed (aren’t I nice for letting him sleep in?).  I thought I could be even sweeter if I plated this up and brought it to him warm and fresh in bed with a cup of hot coffee. So, he got breakfast in bed, the kids got a yummy, sweet, special weekend breakfast and now I get to drink coffee and share this recipe with you!

French Toast Croissants with Yogurt and Strawberries ( cook and prep time 20 minutes)


  • 6 store bought plain croissants, sliced in two
  • 3 cups fresh strawberries, rinsed and thinly sliced
  • 1/2 cup real maple syrup (we use organic, grade b)
  • 2 TBS coconut oil (can use butter)
  • 6 eggs
  • 1/4 cup milk (cow, almond, soy, coconut whatever you have)
  • 1 tsp almond extract (can substitute with vanilla, coconut, whatever you like)
  • 2 tsp ground cinnamon
  • 1 1/2 cups fat-free plain greek yogurt

Wisk eggs, milk, almond extract and cinnamon together well in a small bowl- about 1 minute. Add 2 pieces of the sliced croissants and soak well about 1-2 minutes.
While croissants are soaking, heat 1 TBS of coconut oil in large skillet on medium-high heat. Add the 2 croissants to the pan, and then add another 2 croissants to the egg mixture and keep adding to the pan – you can probably fit about 6 ‘halves’ in the skillet. Watch closely and flip croissants when they become a medium brown on the bottom. They are done when you press on the croissants and they don’t feel spongy like the egg is still loose – it should bounce back with confidence! Remove that first batch from the skillet, add the remaining oil and finish cooking the remaining croissant halves.

Whip the yogurt and about 1 tablespoon of the maple syrup.

To plate- take 1 half of a croissant, spread the yogurt on it, set on plate and top with sliced strawberries, take the top of the croissant and place on top of the strawberries, top with a little more yogurt and more strawberries. Drizzle with maple syrup and serve! Extra points if you put it on a tray and take it upstairs to your significant other or friend/relative/child that is still in bed!

Happy Sunday ya’ll.

Artisan Angela