Croissant French Toast

I’ve never been a French toast fan, I prefer pancakes or waffles.  The bread always seems kind of soggy and boring.  Stuffed with cream cheese and berries it is much better, but the calorie count goes through the roof.  I had the idea one day to make French toast with French bread, in the form of croissants.  It seemed more interesting than regular French toast.

One evening recently my P.S. (Princely Spouse) had a meeting in another part of the kingdom and I was on my own for dinner.  I didn’t feel like cooking much but did have croissants on hand.  I decided to see how my French toast idea would turn out.

Measure batter ingredients

I used a French toast recipe I’ve used in the past and cut it in half since I was only making 4 slices.  I’ve listed the full recipe which makes 8 – 10 slices of regular French toast.  I measured the ingredients into a large flat bowl and beat them with a whisk until blended.

Whisk until mixed

I’d bought 2 croissants earlier in the week for sandwiches but this was good timing for my experiment instead.  They were the large, butter croissants so I had added cinnamon and nutmeg to the batter to give them some extra flavor.  They needed some spices.

Butter croissants

I cut the croissants in half and dipped them into the batter one at a time, then placed each on my preheated flat skillet to which I’d added a drizzle of oil.

Dip each half

I laid them cut side down on the flat skillet.  I pressed them down occasionally as they seemed to want to arch up away from the heat a little.

Lay them cut side down first

I let them cook until they were nicely browned on the first side, then flipped each croissant and let it brown on the second side.  Watch the second side, it browns faster than the first!

Flip and brown on the second side 2-3 minutes

I served two with butter and syrup running all over them, in the traditional French toast way.  Mmmm they were so rich and the spices were just right.

Topped with butter and maple syrup

The second two slices I decided needed some protein on them, so I scrambled a couple of eggs and laid cheddar cheese over them to melt.  The were also amazingly delicious.  The spices seemed slightly out-of-place with the eggs and cheese, but not annoyingly so.  You might want to omit the spices if you’re doing eggs and cheese.

French Toast Croissants topped with scrambled eggs and cheddar cheese

These would also be great with some bacon or ham scrambled in the eggs.  I was too lazy, I’d used my range of energy for the evening and was fine with what I’d done.  I did laugh when my P.S. returned home, sniffed, and asked what I had for dinner.  He could hardly believe I willingly made and ate French toast.  He is the French toast fan and was a bit jealous he’d missed the feast.  Maybe next time he can join me.

Croissant French Toast with scrambled eggs and cheddar cheese

French French Toast

2 croissants; cut in half horizontally
2 eggs
1/2 cup heavy cream
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon oil
1 tablespoon butter
scrambled eggs and slices of cheddar cheese for topping if desired

Preheat flat skillet on medium heat.  Brush with oil then butter.

Beat eggs, cream, vanilla, cinnamon and nutmeg together.  Place in bowl.  Dip cut croissant halves, one at a time, in liquid, coating both sides.  Let sit for about a minute each.

Lay each croissant cut side down in skillet.  Fry several minutes until browned on first sides.  Flip and brown on second side.  Second side will cook faster; watch to make sure they’re not getting too dark.

Plate with butter or syrup as desired.

Variation:  omit cinnamon and nutmeg and fry as directed.  Scramble eggs in a separate skillet and place servings on top of each croissant when plated.  Garnish with shredded or sliced cheese (I used cheddar).

Adapted from Incredibly Sarah.