Patisserie French Toast

April 29, 2016 by Lisia Childs

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

2017-06-21 15:24:10

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Prep Time

10 min

Cook Time

5 min

Prep Time

10 min

Cook Time

5 min

Ingredients

3 large eggs
2 tablespoons whole milk
½ teaspoon vanilla
6 croissants, sliced open

By whiteapronblog.com

White Apron Blog https://whiteapronblog.com/

Preheat griddle to 350 degrees F and lightly coat with non-stick spray.

Combine
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.