CROISSANT FRENCH TOAST WITH BAILEYS ANATOMOY OF A CLASSIC
I once worked at a Brooklyn restaurant in DUMBO where they served French Toast using croissants. It was our most popular dish on the menu. I guess knowing she possessed something special, the chef refused to share with us the steps to make the french toast custard. Lucky for PT, the all-knowing internet revealed some ingredients I was having trouble figuring out on my own. This is the dish you make for that special person after the perfect night. It’s probably hands down one of the top, “I am feeling you and I want to leave a lasting impression” dish.
CROISSANT FRENCH TOAST WITH BAILEYS
recipe type: breakfast
cuisine: french/west indian
prep time: 10 mins
total time: 10 mins
- 5 large eggs
- 1 cup half-and-half
- 3 tablespoon sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 2 tablespoons of Bailey's
- 4 croissants, split horizontally
- 1 tablespoon unsalted butter, melted
- Pure maple syrup, warmed
- 3 bananas sliced
- In a bowl, mix the first six ingredients. Setup up your griddle or skillet and heat to over medium-low heat. Brush with melted butter.
- Add croissants to egg mixture; turn to coat evenly on both sides. Lift croissants from batter, allowing excess to drip back into bowl.
- Cook croissants on griddle until browned on both sides and just cooked through, about 5 minutes per side. Place 2 halves on each plate. Serve croissants with warm syrup and sliced banana and apple chicken sausage, if desired.