Croissant French Toast

My family always enjoyed weekend brunches, especially on Sunday. French Toast was a favourite that was often served with fruit and real maple syrup.  This is my version of French Toast that is usually reserved for special occasions. I opted for croissants instead of sliced bread and added vanilla, nutmeg and maple syrup to the egg mixture. You can also use orange zest to enhance the flavours of this recipe. Once cooked, the croissants are light and fluffy and melt in your mouth.   

Yields: 2 servings (4 French Croissant French Toast Pieces)

What you Need:

2 croissants

2 eggs

2 tbsp. real Canadian maple syrup

1 tsp. vanilla extract

1 tsp. cinnamon

1 pinch of nutmeg

1 half cup of milk (or cream)

2 tbsp. extra virgin olive oil

Raspberries for garnish

3 slices of blood oranges for garnish

Dusting of confectionary sugar

How to Make it Happen:

1. Place the extra virgin olive oil in a frying pan and preheat the stove element to medium heat.

2. In a medium bowl add the eggs, milk, maple syrup, vanilla extract, cinnamon, and nutmeg and beat all ingredients together (Note: Cream can be used as an alternative to milk, especially if this breakfast is made for a special occasion).

3.  Carefully slice the croissants in half horizontally and place them in the egg mixture, one at a time. Ensure the slices are evenly coated with the egg mixture before placing them into the warmed frying pan.

4. Cook the croissants for 1-2 minutes or until golden brown. Flip the croissants and continue to cook for another 1-2 minutes (Note: Ensure you do not leave your frying pan. Croissants do not take long to cook and are easily burned if left unattended).

5. Plate the croissants and garnish with a dusting of confectionary sugar and fruit and serve with warmed maple syrup.