food international: Croissant French Toast

Yesterday before church, because I knew I would be spending all that afternoon frying chicken wings, I wanted to make something lovely for breakfast.

 

I had a package of croissants in my fridge—I’d picked them up at Le Walmarte, otherwise known as The Wal Marts, also known as Walmart the other day—and had originally planned to use them to make breakfast sandwiches with eggs, shaved ham, and cheese. But since I was in the mood for something a little sweet before I headed to church, I decided to make French toast instead.

I’ll just launch into the recipe now and spare you all the adjectives describing how positively sublime this French toast was…but just trust me on this: you’ll want to make it this week.

I absolutely, positively loved it.

Crack 5 eggs into a bowl. (I have a cold spot in my fridge that has been slightly freezing things; hence the appearance of these whites. I first learned about this cold spot in my fridge when I went to grab the package of blessed basil I’d found in the big city after not having had any for what seemed like many years and I found it had all turned black. I’m still crying.)

Splash in some half-and-half…

 

And some vanilla.

 

Then add a li’l sugar, Sugar…

Can I call you Sugar?

Thanks!

 

And a li’l cinnamon, Sugar.

Not cinnamon sugar.

Cinnamon, Sugar.

Oh, never mind!

Whisk this together until it’s all combined, then set it aside for a bit.

 

Split the croissants in half across the middle…

Then, one by one, dunk them on one side…

 

Then the other side…

 

Then set them on a plate while you get the pan ready.

 

I’d been heating a nonstick skillet over low heat the whole time I was getting the croissants ready, so by the time I added a little butter, it was nice and warm.

 

Put as many pieces as will fit in the pan, cut side down. Then increase the heat to medium-low.

Note: You really want to control the heat as you’re making the French toast! Hover between low and medium-low, depending on how hot your stove gets, and move the toast around the pan a little as it cooks to keep it from getting overly brown. Basically, you want the heat low enough that it will warm the croissants through without getting the surface of the toast too dark!

So babysit. Just babysit.

(And a nonstick skillet really works best; if you don’t have one, that’s fine, just take extra care if you use a regular skillet.)

After 3 to 4 minutes, turn the croissants over and let them cook on the other side for another 2 minutes or so. Remove them from the pan, add more butter to the pan, then continue cooking the rest of the croissants.

 

To serve it up, arrange a top and bottom piece on a plate…

With a leeeeetle butter…

And, of course, warm syrup.

Mmmmmm. Looks so good! Gorgeous texture, beautiful color. Like, inviting to the max!

 

I sliced up a couple of strawberries and sprinkled them on, because then that turns this French toast into a fruit serving.

This is how my sick mind works.

 

I’ll show you another way my sick mind works.

 

A little squirt of whipped cream?

Oh, why not.

 

I’m not going to use a bunch of adjectives…I’m not going to use a bunch of adjectives…I’m not going to use a bunch of adjectives…

Just promise me you’ll try this soon! Its exquisite, drippy, delectable deliciousness will render you speechless. And rapturous. And euphoric.

(Okay, so I used an adjective or two. Or six. But after you try one bite, you’ll see what I mean.)

Here’s the handy dandy printable!

Recipe

Croissant French Toast

Prep Time:

5 Minutes

Difficulty:

Easy

Cook Time:

15 Minutes

Servings:

8 Servings

Ingredients

• 8 whole Croissants (a Rounder Shape Is Best)
• 5 whole Eggs
• 1/4 cup Half-and-half
• 2 Tablespoons Sugar
• 1 teaspoon Ground Cinnamon
• 2 teaspoons Vanilla Extract
• Butter, For Frying And Serving
• Warm Syrup, For Serving
• Strawberries, For Serving (optional)
• Whipped Cream, For Serving (optional)

Instructions

Split the croissants in half through the middle.

In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla. Dunk each croissant half into the mixture so that it's fully coated. Set pieces aside on a plate.

Heat a large nonstick skillet over low heat, then melt a small amount of butter. Add as many pieces as will fit, cut side down, then increase the heat very slightly (don't go above medium-low).

Allow the toast to cook on the first side for 3 to 4 minutes. Move it around in the skillet a bit to make sure it doesn't burn. When it's deep golden brown on the surface, flip it to the other side and let it cook for another 2 minutes or so.

Remove from the pan and cook the rest of the croissant halves.

Serve a top and bottom piece together with butter, warm syrup, strawberries, and whipped cream. Absolute heaven!