Bakers Journal

Croissant French Toast with Spicy Peanut Butter

May 17, 2021
By Bakers Journal

Brunch Recipe courtesy of Manba.

This recipe offers a way for bakers to avoid food waste by using stale croissants. This makes a great take-out offer for those offering a brunch option in their bakery. 

French Toast

  • 1/2 cup milk (any works, but coconut milk is recommended for richness)
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 2 tbsp maple syrup
  • 2 croissants, cut in half horizontally
  • 1 tbsp coconut oil or butter


  • Manba Spicy Peanut Butter
  • Sliced strawberries
  • Chopped peanuts
  • Powdered sugar


  1. In a medium-sized bowl, combine milk, egg, vanilla extract, cinnamon and maple syrup. Whisk to combine.
  2. Dip croissant halves into the egg mixture coating well.
  3. Melt coconut oil or butter in a large pan over medium heat. Add the croissant halves and cook for about 2 minutes on each side or until golden brown.
  4. Spread some peanut butter on two halves. Top with strawberries and the other 2 croissant halves. Drizzle with more peanut butter. Sprinkle with chopped peanuts and powdered sugar.

Print this page


Stories continue below