Slice the croissants in half lengthwise.

In a shallow bowl, whisk together the eggs, milk, vanilla extract, and cinnamon.

Dip each croissant half into the egg mixture, coating it evenly.

In a large skillet, melt 1 tablespoon of butter over medium heat.

Place the dipped croissant halves in the skillet and cook until golden brown, about 2-3 minutes per side.

Remove the French toast from the skillet and repeat with the remaining croissant halves, adding more butter as needed.

Dust the French toast with powdered sugar and serve with maple syrup.