Croissant French Toast

A couple of years ago I remember reading an article in a cooking magazine about a cook at a diner that made croissant french toast for his kids. I couldn't find the article itself, and decided to try recreating the recipe from scratch.

This is an elegant twist on traditional french toast. The result is a crispy exterior, moist interior, and a lighter, fluffier feeling breakfast.

Ingredients

• 3 croissants cut in half
• 1 cup half and half cream
• 5 eggs
• 2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon vanilla extract
• butter

Tools

• Large mixing bowl
• Knife
• Cast-iron skillet
• Spatula
• Measuring cup
• Measuring spoons

In a large mixing bowl add cream, eggs, ground cinnamon, nutmeg, and vanilla extract. Whisk until well mixed.

Heat a skillet over medium-low heat. Add butter to hot skillet and spread evenly.

Add croissant halves to the batter, one at a time, coating evenly.

Lift the croissant from the bowl, letting excess egg mixture drip back. Add battered croissant halves to the hot skillet, cooking until brown and cooked through (about five minutes per side).

Plate the french toast, serving warm with butter and syrup.