another option for breakfast french toast is to use store bought fresh croissants from the bakery. using my french toast recipe that was featured in this blog in 2010, substitute croissants for the suggested bread in the recipe.
i simply slice the croissants in half lengthwise, and usually serve one croissant per person. using a mixture of fresh eggs and egg beaters decreased the amount of egg yolks in the recipe as well.
soak the croissants in the egg mixture as before prior to browning on a griddle or on the stove top. here, the croissants have been soaking for about 5 minutes to absorb the egg batter.
lightly brown on the stove top with a pat of margarine or butter and then, keep them warm in the oven until all the french toast is ready for breakfast. serve with cinnamon, powdered sugar, and maple syrup.
croissants make this dish extra special and perfect for an Easter breakfast.