I know I haven’t done a ton of breakfast posts, but this one could have me getting a lot more interested in the first meal of the day. This was SUPER tasty and Husband loved it. One of the great things about this recipe from The Pioneer Woman (who is, by the way, one of my top 5 favorite bloggers), is that you likely have everything you need to make French toast in your kitchen- so even if you don’t have any croissants, definitely give this batter a try with whatever you have on hand. So. Good.
P.S. Mine don’t have whipped cream on them because Husband is crazy and doesn’t like it…but I would highly suggest adding it to your plate if you have it around. Hmmm…whipped cream.
- 8 whole croissants (a rounder shape is best)
- 5 whole eggs
- 1/4 cup half-and-half
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- butter, for frying and serving
- warm syrup, for serving
- strawberries, for serving (optional)
- whipped cream, for serving (optional)
1. Split the croissants in half through the middle.
2. In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla. Dunk each croissant half into the mixture so that it’s fully coated. Set pieces aside on a plate.
3. Heat a large nonstick skillet over low heat, then melt a small amount of butter. Add as many pieces as will fit, cut side down, then increase the heat very slightly (don’t go above medium-low).
4. Allow the toast to cook on the first side for 3 to 4 minutes. Move it around in the skillet a bit to make sure it doesn’t burn. When it’s deep golden brown on the surface, flip it to the other side and let it cook for another 2 minutes or so.
5. Remove from the pan and cook the rest of the croissant halves.
6. Serve a top and bottom piece together with butter, warm syrup, strawberries, and whipped cream. Absolute heaven!