Croissant French Toast
Best French toast ever, period. Wish I could claim to have invented it, but that honor goes to my mother-in-law Jeanne. Apparently there was a morning where some old croissants were the only bread around, and the rest is history. They become tender without losing their structure, they brown beautifully, and of course they're chock full of buttery goodness.
These don't require top-notch croissants -- we've used ones from Costco and Food Lion so far. You want to halve them through the equator, so you expose a lot of the inside surface. If they're small, you can cut them not-quite-through, so you get a butterfly shape. The rest of the recipe is pretty standard. You just want to dunk them into the custard, let the excess drip off, and then put them in the pan. If you leave them soaking, (1) you'll need more custard and (2) they may fall apart.
Heat a griddle or 12" skillet over medium. In a medium bowl, whisk
- 3 eggs
- 1 c milk
- 1 T sugar
- salt, cinnamon, and nutmeg to taste
Into this mixture, dip
- croissants, halved
Fry croissants in batches in a few tablespoons of butter until nicely browned on both sides. Hold in warm oven until ready to serve. Serve with syrup or cinnamon sugar.
