Croissant French Toast

The other night I didn’t have a plan for what I wanted for dinner so I decided to do Breakfast for Dinner (my fave).  I was at Metro supermarket and saw a 3-pack of croissants on the “Poor People’s Shelf” (the discount baked goods rack) for $2.00 off and bought them to make some Croissant French Toast.

I was first introduced to Croissant French Toast during my freshman year at NYU. Cafeteria was my #1 brunch spot at the time and they had (and still do have) Croissant French Toast on the menu.  It was always one of my regular brunch picks.  Oh Cafeteria… you used to be so good but have since fallen off.  You will always hold a special place in my heart.  Sigh,

This recipe doesn’t require any special skills.  I mix together eggs, milk, cinnamon and vanilla and then dip the sliced croissant into the mixture (on both sides).  I then fry it the way you’d fry/cook French toast.  I actually use a crepe pan because I like the way it heats up and that I don’t need to use a lot of butter or oil.

Prior to making the actual toast I’ll usually melt some butter with brown sugar and cinnamon and throw in some apples or pears (this time around i was pears) and let them stew.  The fruit softens and the butter and sugar helps the whole thing become saucy goodness.  When everything is cooked a layer the fruit on top of one half of the croissant and top with the other half.  I don’t usually use maple syrup with this concoction but I was feeling particularly decadent that day.

Breakfast for dinner is quite possibly the best.

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