This past weekend I had the sudden urge to make French toast for breakfast. I'll usually take pancakes over French toast any day, but I really wanted some French toast made with croissants. We don't go to church until 10:45 on Sunday morning, so I was able to get up in enough time to make us a breakfast of French toast before church. I loved that the croissants made this French toast a little lighter and airier, and it was the perfect start to our Sunday.
5 large eggs
1 cup half-and-half
1 Tbsp sugar
1 tsp ground cinnamon
1/4 tsp finely grated orange zest
4 croissants, split horizontally
1 Tbsp unsalted butter, melted
Whisk eggs, half-and-half, sugar, cinnamon, and orange zest in a large bowl to blend. Add croissants to egg mixture; turn to coat evenly on both sides.
Heat a griddle or large skillet over medium-low heat. Brush with melted butter. Lift croissants from batter, allowing excess to drip back into bowl. Cook croissants on griddle until browned on both sides and just cooked through, about 5 minutes per side. Place 2 halves on each plate and serve with toppings of choice. Makes 4 servings.
source: recipe adapted from Bon Appétit, December 2011
