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:)