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Author Notes: I happen to love French Toast in any form, flavor or shape. I am a broken record when it comes to breakfast (French Toast or poached eggs). It is not only economical, it is downright creamy, sweet and eewie-chewy. I am sure this is the dish that became the original "French" Toast. I must have 10 different ways I love to make this dish but it always comes down to what I have laying about that I can use. On this occasion I had left-over croissants. They are already buttery and light so it's win-win from there. I make mine with a smattering of brown sugar, vanilla and cinnamon. I would not use cream in this recipe because that will make the soaked croissants heavy and break them as you place them in the pan. Best to make this when the croissants are dry and flaky. Depending on the size, if they are large ones I will slice them in half. - Stockout
- 12 croissants, sliced in half (optional)
- 4 eggs, beaten
- 2 cups milk
- 1 teaspoon vanilla
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- Pinch of salt
- Mix all ingredients except croissants in a bowl and pour half the mixture into a large baking pan.
- Place croissants side by side and pour over the last half of mixture.
- They only need to soak for 1 1/2 minute. Watch them carefully, they can go from dry to muck in the blink of an eye. Soon as they feel springy, place them in a heated griddle that has been coated with butter (you could use Pam).
- Cook until browned on bottom and flip over and repeat.
- Place in a 200F oven while you cook the rest of them.
- I usually serve these with syrup (your choice) and in the spring, sliced strawberries or blueberries and in the winter, sauteed bananas or sauteed pears in butter. (Listen, there is no skimping on French Toast)
- Sauteed pears : 4 pears, quartered, cored, and peeled, cut into 2 or 3 wedges. 2 Tbsp. butter & 2 Tbsp. bourbon. Saute until golden, syrupy and wonderful.
- This recipe was entered in the contest for Your Best Holiday Breakfast