Prep Time 10 minutes Cook Time 15 minutes
During the week, our family goes pretty basic for breakfast - cold cereal, yogurt, a banana, or a frozen muffin. But on the weekend, we love to sit down together and have a delicious, unhurried breakfast. It makes every weekend feel like something to celebrate! Everyone in our family loves croissants, so this French toast variation was an obvious choice for a recent Saturday morning. They were even better than I'd hoped!
by Janssen Bradshaw
What you'll need
- 6 croissants
- 2 large eggs
- 3/4 cup milk
- 1/2 Tablespoon vanilla
- 1/3 cup sugar
- 1 Tablespoon ground cinnamon
Helpful Tip:
These really are best if you use a slightly stale croissant. If yours are fresh, leave them on the counter overnight before making them!
Notes:
Serves 3 - 4
How to make it
- In a shallow 9x9 baking dish, whisk together the eggs, milk and vanilla. On a separate plate, combine the cinnamon and sugar.
- Slice your croissants in half (like you were making a sandwich with them). Place them in the egg mixture and let soak for about a minute. Flip them over and let them soak for another minute. Dip the cut sides in the cinnamon and sugar mixture.
- Cook in a frying pan or on a griddle for about three minutes, starting with the cinnamon side down. Flip and cook another 2-3 minutes, until the egg mixture is no longer runny.
- Let sit for about five minutes before serving, plain or with fresh fruit, maple syrup or whipped cream.
