Croissant Perdu

June 2, 2012   |   2 Comments
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French toast, in France, is “pain perdu” which means forgotten bread.  Well, Daddy forgot to eat his croissant.  So, when the kids are napping, I give it the same treatment… to spectacular results.  Turns out the flaky pastry soaks in the rich egg batter and provides shape while the airy folds keep it light.  A little maple syrup on the side and my kids are singing MmmmMmmmMmm with a glint in their eyes.

The stale croissant was headed nowhere but the trash.  To turn Daddy’s breakfast into a french toast snack, I cut the croissant into slices about 3/4 of an inch thick.  Two eggs, a splash of milk, and a shake of nutmeg make the batter and I whip it with a fork until it reaches a uniform consistency.

I dunk the slices into the batter and soak both sides for about 30 seconds.

Transfering the slices to a medium hot skillet, I hear a rewarding sizzle and cook each side until lightly brown.  Beluga wakes from his nap and I overcook the toasts a little, but no one seems to mind:)

2 Comments

  • Marcia
    June 12, 2012 at 4:17 pm

    What a good use of “leftovers” that can be eaten as finger food.

  • Linn
    March 16, 2014 at 4:10 pm

    The leftovers can also be used as a base for a breakfast casserole that I am sure the boys would enjoy making. Manga!


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