5 Ingredients or Fewer

Croissant French Toast with Boozy Sauteed Bourbon Pears

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December  4, 2010
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Croissant French Toast with Boozy Sauteed Bourbon Pears
  • Serves 6
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

What You'll Need
Ingredients
  • 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
Directions
  1. Mix all ingredients except croissants in a bowl and pour half the mixture into a large baking pan.
  2. Place croissants side by side and pour over the last half of mixture.
  3. 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).
  4. Cook until browned on bottom and flip over and repeat.
  5. Place in a 200F oven while you cook the rest of them.
  6. 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)
  7. 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.
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7 Reviews

Sagegreen
Sagegreen December 8, 2010
I had not thought to use croissants. You make a great case! And with lingonberries, oh yes.
 
Stockout
Stockout December 7, 2010
OMG, I think I need to bow in your presence....lol. I think I will stick to raw materials instead of raw emotions.
 
TheWimpyVegetarian
TheWimpyVegetarian December 7, 2010
Oh, YUM!! These sound wonderful!!
 
Stockout
Stockout December 7, 2010
They may not be beautiful like a good sized slice of Challah or Brioche but they sure make up to that in flavor. Thank you, Mademoiselle.
 
AntoniaJames
AntoniaJames December 6, 2010
Oh me, oh my, these look so good!! How do you think these would taste with some Swedish lingon berries? I do like this recipe. Have been looking for something special to make the boys, when they are both home in a few weeks, to serve with some really nice lingon I received from someone who was in Sweden recently. I'm fairly certain that this is it! ;o)
 
Stockout
Stockout December 7, 2010
You should be a social worker Antonia...you know exactly what to say!
 
AntoniaJames
AntoniaJames December 7, 2010
Uh, I used to try commercial cases before juries. Does that count? ;o)