It’s a rare occasion when I get to breakfast at the Waldorf-Astoria hotel, but ever since my first trip, one item on their menu has captured my imagination like few other breakfast foods have. The croissant french toast, an uncommon but inspired menu item, is everything that is wonderful about french toast (rich flavor, sweet creaminess), minus what’s not (heavy, rich, starchiness). It’s light, fluffy, sweet breakfast perfection.
Now, it’s not all that hard to find croissant french toast recipes online, and many of them can approximate that wonderful dish (particularly if you serve yours with freshly whipped cream). But I concocted a fun twist on the dish this past weekend that is wonderfully appropriate for the holidays. On a basic level, it substitutes eggnog for the heavy cream you find in most french toast recipes, but there are a few other small alterations as well. The dish is pretty foolproof and a great crowd pleaser. One batch can easily serve 4 people and should only set you back about $6!
Here’s what you’ll need:
2 cups eggnog
1 (liberal) tsp cinnamon
2 eggs
6 day-old croissants, halved lengthwise
Combine the eggnog, cinnamon, and eggs, and whisk together in a shallow bowl. Dip each croissant half in the mixture until just coated. Melt butter on a skillet over medium-high heat. Fry the croissants in the butter, but keep a close eye; they’ll go from soggy to nicely toasted pretty quickly.
Serve with freshly whipped cream and cinnamon sugar.
Posted by: Nicole Price Fasig
