While I was teaching the other day, a student asked me what time it was. Caught off guard, I stared blankly at the clock. I’ve never been great with clocks, and having no watch and no cell phone means I generally don’t know what time it is, and am not too concerned about it. I especially have no concept of time when I’m thinking about writing, which I was, and several awkward seconds ticked by before I realized I was going to have to take a stab at an answer.
Me: Um, well. Hmm. I’m not very good at telling time. 4:36?
Him: We’re supposed to be gone already then!
Me: Hmm. That can’t be right. 4:26? Is that right?
Him, quietly: That’s ok Miss, I’m not very good at telling time either.
Such a gracious response from one so young.
My kids aren’t so great at telling time either, something to do with the apple not falling too far from the tree or some such I’m sure, so mornings often come early around here. Usually early is just where we need to be, as a good hour before bus time is never wasted. But, on the weekends, early has come to mean late (as in 8:00 am) breakfasts and maybe, if we’re lucky, the opportunity to make it while everyone plays in their pajamas, because no one can ever fight in pajamas, they are just too relaxed.
This breakfast, friends, has completely changed weekend breakfasts for us. Regular French toast has been completely eliminated from our lives, never to be allowed a place again. Everyone I’ve tried this on has agreed: regular French toast has nothing on croissants given the same treatment. We have literally had this dozens of times as I tried to get around to sharing it, and finally I just gave up and made it for myself for lunch one day while no one else was around to ensure a couple leftovers for picture purposes.
I had never bought croissants before buying a few to try out this recipe, and now I can’t stop buying them. These are delicious plain, but even better fancied up with some bananas, strawberries, whipped cream, fruit sauce…the works. Perfectly simple and easy to mass produce, we made these this summer for 30-odd family members in a matter of less than half an hour from start to finish, and they make the perfect quick weekend breakfast for our little family. A few eggs, a generous splash of milk, some cinnamon and vanilla if you like, which I do, a quick whisk while someone near by is enlisted to slice the croissants in half.
I don’t intend to stop any time soon. Do join me.
- 8-10 large croissants, halved
- 4 large eggs
- ⅓ cup milk
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Butter for the pan
- Whisk together eggs, milk, cinnamon and vanilla in a shallow dish such as a pie plate or 8x8" baking dish.
- Heat large griddle or frying pan to medium-low and coat lightly with butter to prevent sticking. (Not much butter is needed as croissants come full of plenty of their own :) )
- Dunk croissant halves one at a time into the egg mixture, coating both sides, then lay cut-sides down on heated griddle. Cook 2-3 minutes, then flip and cook the other side until golden. Continue with all croissant halves - they will cook quickly, so don't turn the heat too high or they will burn. Serve warm with your favourite French toast toppings!
Inspired by The Pioneer Woman.