French toast made with croissants is golden crisp on the outside and soft on the inside. It has just the right sweetness when served with berries and cream.

Croissant French Toast with Berries and Cream

Zest and juice orange; set aside.  In a medium bowl, beat whipping cream, sugar and 1/2 teaspoon vanilla with whisk attachment on stand mixer on medium-low speed until foamy, about 1 minute.  Increase speed to high and whip until soft peaks form, 1 to 3 minutes; set aside.

In a shallow bowl, whisk together eggs, half-and-half, brown sugar, remaining 1 teaspoon vanilla, cinnamon and orange zest and juice. Dip croissant halves into egg mixture, coating both sides (let soak in egg mixture about 10 seconds per side).

In a skillet or on a griddle, melt 1 tablespoon butter over medium heat; add half the croissant slices and cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining butter and bread slices. Fill each croissant with berries and whipped cream. Sprinkle with lemon zest and drizzle with maple syrup. If desired, sift powdered sugar on top and garnish with mint.