Friday, September 5, 2008

Croissant French Toast


I had some leftover Croissants to use up and my wonderful husband offered to make French Toast out of them. What a wonderful idea, they were rich and very tender, I am hooked! Try it this weekend!

3 Croissants, cut in half
1 TBL vanilla
3 eggs, beaten
3/4 tsp cinnamon
1/4 tsp fresh nutmeg
1/2 cup milk

Preheat oven to 300 degrees, place a plate in the oven

Whip the beaten eggs, milk, vanilla, and spices until well blended, cinnamon should be well incorpporated

Dip each piece of croissant into the batter mixture, let it sit for a minute or so and place on your greased griddle or non-stick fry pan.

Cook on outside first, spoon on leftover egg mixture (if any) to the inside of the croissant as the outside cooks. (this adds to the custardy texture)

Cook both sides until golden brown, then transfer to the oven for 5 minutes to finish cooking. (makes sure the inside is done)

Serve immediately with butter and warm syrup!

8 comments:

Raquel said...

You are killing me! I love french toast and crossiants! Definite try this weekend! Much love, Raquel XO

Pam said...

Wow. This looks and sounds so delicious. Rich and buttery - YUM.

Paula said...

What a clever idea, and what a nice guy! I've not seen these before. And is that bacon on the plate, too? YUM. Of course, the fruit kicks up the healthy meter, too!

Jan said...

That is one yummy looking breakfast, Cheryl. I'd have to pass on the cinnamon, it's one of the few thigs I can't stand. But I'm sure they would still be good. Tell that man of yours, Great job!

EAT! said...

Definately on my list of "to try" recipes. My youngest is on a croissant kick lately - he would love to try this.

Lisa said...

That looks like a great french toast!Just love croissants.

Anonymous said...

DONT CUT COMPLETELY THRUOR IN HALF
MAKE A BUTTERFLY FOR AN EXCELLENT PRESENTATION

Anonymous said...

A good story

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Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.

Enjoy.

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