French toast is a one of my favorite Sunday breakfast items ever. It’s easier than pancakes, fluffy like a waffle without having to break out the waffle iron and goes great with bacon or sausage. What’s not to like? This is an easy version that’s a little elevated from regular sandwich bread – which I have eaten many times – but doesn’t take any more effort to fix. This is not so much a recipe as it is a technique you can use with any kind of bread – sandwich, brioche, French, raisin cinnamon – whatever you have around will work. This recipe is for 2 servings so multiply as you need to. Here’s the scoop:
- 3 regular sized croissants, sliced in half
- 3 eggs
- 3 tablespoons of half and half or milk, whatever you have around
- 1 teaspoon cinnamon sugar (or plain 1/4 tsp cinnamon with a 1/2 tsp of sugar)
- 1/2 tsp of vanilla
- butter, for the griddle and for serving
- syrup, powdered sugar, or jelly for serving
Preheat a griddle, non-stick pan or electric griddle to medium heat. Mix the eggs with the half and half or milk, cinnamon sugar and vanilla is a shallow dish or pie pan. Take one of the croissants and dip in the egg/mil mixture. Let it sit a few seconds then roll it over on the other side. You want it to absorb a bit of liquid without drowning it. When your pan is almost heated, drop about a tablespoon of butter on to let is start melting.
Lay the coated croissant cut side down to start. Add 1-2 more pieces, but don’t crowd the pan so they will brown nicely. All them too cook on that side for 8-10 minutes, or until they turn golden brown. Flip the finished sides over and cook another 5-7 minutes or so until the top side is browned and the egg mix is cooked through. You want them to be a little crunchy and the croissant to be cooked through. If you make this with brioche or thick cut break you will want to adjust your heat a little lower and cook a few more minutes. Quick and easy, right? Add butter, syrup, powdered sugar or jelly and enjoy. Also good with sausage links as seen here. 🙂
Amy’s Kitchen 