Croissant French Toast
Difficulty Level: Easy
If you are feeling like a lazy, decadent brunch for this Valentine's Day, then this recipe is perfect for you. It takes about five minutes to whisk all the ingredients together and another five or so to cook it, so you don't have to spend a lot of time fussing in the kitchen. It's so much less work than Eggs Benedict, but it's still really delicious.
You could use bread for this recipe, of course, but the croissant makes a really nice addition. You get a crispy outside and the inside becomes creamy tasting, almost pillowy. Get the best quality croissant you can find. I happen to be lucky enough to live in walking distance of two excellent patisseries. In fact, the hardest thing about this recipe was putting the croissants in my bread drawer yesterday and pretending they weren't there. I served the dish with a few slices of organic bacon on the side.
This recipe serves four, so if it's a romantic brunch for the two of you, cut it in half.
INGREDIENTS
| 2/3 cup | half and half or milk |
| 3 | eggs |
| 1/3 cup | orange juice |
| 1 teaspoon | sugar |
| 1 teaspoon | vanilla |
| 1 teaspoon | grated orange peel |
| 1/4 teaspoon | ground cinnamon |
| 1/8 teaspoon | ground nutmeg |
| 4 1-day-old croissants, halved lengthwise | |
| 2 tablespoons | (1/4 stick) unsalted butter |
| Powdered sugar | |
| Maple syrup | |
PREPARATION:
- Whisk first 8 ingredients in medium bowl. Add croissants to egg batter and turn until thoroughly coated.
- Melt butter in heavy large skillet over medium-high heat. Add croissants and cook until golden brown on both sides, about 3 minutes per side. Sift powdered sugar over. Serve with maple syrup.
From Bon Appetit, May, 1991.
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