My husband’s all-time favorite breakfast food is French toast.
Sometimes, I find that French toast can get boring and kind of, well, soggy. So, I decided to try and mash up two French items together. Croissants and French toast? Seems like a no-brainer to me.
It turned out better than expected and I may not want French toast any other way.
- 4 whole croissants
- 3 whole eggs
- 1/4 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- butter, for frying and serving
- maple syrup, for serving
- fresh fruit, for serving (optional)
- Split the croissants in half, down the middle.
- In a bowl, whisk together eggs, heavy cream, sugar, vanilla, and cinnamon. Dunk each croissant half into the mixture, flipping over to coat both sides completely. Set pieces aside on a plate.
- Heat a large nonstick skillet over medium-low heat and melt a pad of butter. Add as many croissant pieces that will fit.
- Allow the croissant to cook for about 2 minutes. Keep a close eye on it to make sure it doesn’t burn. Flip over to the other side and cook until both sides are golden brown.
- Remove from the pan and repeat the process with the remaining pieces of croissant halves.
- Serve with butter, syrup, and fresh fruit.