This recipe was invented because I had about a dozen leftover (stale) croissants, and I didn’t want to throw them away. … What would a French pastry chef do? … I imagine he’d make French toast. So I did.
Patisserie French Toast
- 3 large eggs
- 2 tablespoons whole milk
- ½ teaspoon vanilla
- 6 croissants, sliced open
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Preheat griddle to 350 degrees F and lightly coat with non-stick spray.
3 large eggs
2 tablespoons whole milk
½ teaspoon vanilla
Beat until frothy
Slice croissants in half.
Dip pastries into egg mixture and coat both sides. Do it quickly so that the bread doesn’t absorb too much moisture. You don’t want to let them sit in the egg or your French toast will be soggy. … UNLESS that’s the way you like it.
Place on (greased) hot griddle, and fry for 2-3 minutes, until golden. Then turn.
Fry the other side for 2-3 minutes.
Remove to serving plates.
Serve with powdered sugar, strawberries, maple syrup, or your favorite toppings.