Almond Croissant Style French Toast

Almond Croissant–Style French Toast (Stale Sourdough Redemption)

Some French toast recipes taste good…
But some taste like they were stolen straight out of a Parisian bakery.

Today’s Stale Sourdough Redemption introduces Almond Croissant–Style French Toast — buttery, golden, lightly crisp on the edges, soft and custardy in the middle, and finished with crushed almonds and powdered sugar “snow.”

It’s everything you love about an almond croissant, but easier, warmer, and made from leftover Diablo Dough sourdough. The custard is infused with vanilla and almond extract (the secret to that real pâtisserie aroma), and melted butter gives the bread that gorgeous, almost-laminated texture.

You don’t need sliced almonds or fancy toppings — even crushed almonds create the perfect rustic bakery look. And when you dust the whole thing with powdered sugar? It’s game over. Café-level perfection.

This recipe is simple, elegant, and wildly delicious. It tastes like Sunday morning in Paris… even if you’re just standing at your stove in pajamas.

Full recipe below. You’re going to love this one. 🥐✨

ALMOND CROISSANT–STYLE FRENCH TOAST

Buttery, flaky, cozy, and lightly sweet.

Ingredients (Serves 2–3)

For the custard:

  • 2 large eggs

  • 1/3 cup milk

  • 2 tbsp heavy cream

  • 1 tbsp sugar

  • ½ tsp vanilla extract

  • ¼–½ tsp almond extract (depending on how strong you want it)

  • 1 tbsp melted butter (for croissant-style richness)

  • Pinch of salt

For the bread:

  • 3–4 thick slices of day-old Diablo Dough sourdough
    (Slightly thicker slices help create the “layered” croissant feel.)

For cooking:

  • Butter

For topping:

Choose 2–4 for best results:

  • Crushed almonds

  • Powdered sugar

  • Honey or maple syrup

  • Extra melted butter

  • Raspberry jam or compote (optional but VERY croissant-coded)

  • Lemon zest (optional)

Instructions

1. Make the custard.

Whisk eggs, milk, cream, sugar, vanilla, almond extract, melted butter, and salt until smooth.

2. Dip the sourdough.

Soak slices for 10–12 seconds per side.
You want the custard to cling and create buttery layers — not soak completely through.

3. Cook.

Heat butter in a skillet over medium.
Cook each slice 2–3 minutes per side until golden, lightly crisp on the edges, and aromatic with almond and vanilla.

4. Add the almond croissant toppings.

Sprinkle crushed almonds over the warm slices so they cling to the butter.
Dust generously with powdered sugar.
Finish with honey, maple syrup, or a small spoonful of raspberry jam.

5. Serve immediately.

Almond croissant magic doesn’t wait.

Why This Recipe Works

This French toast uses the same principles that make almond croissants unforgettable:

  • Butter in the custard = buttery “laminated” flavor

  • Almond extract = instant pastry shop aroma

  • Thick sourdough slices = structure + airy layers

  • Crushed almonds = rustic bakery texture

  • Powdered sugar = the essential finish

It’s nostalgic, elegant, and shockingly easy.
This might be one of the most sophisticated flavors in your whole December lineup.

Variations

Pain au Chocolat French Toast

Add mini chocolate chips + drizzle melted chocolate.

Orange Almond French Toast

Add orange zest to the custard + topping.

Jam-Filled Croissant Toast

Spread a thin layer of raspberry or apricot jam between two slices and stack slightly offset.

Storage & Reheating

Reheat in the air fryer at 350°F for 3–4 minutes
OR in a skillet with a little butter.