Like I said last week, now that the weather is nicer Lilly and I are venturing out more often. A couple of weeks ago we went to a breakfast place, Kitchen, that Lilly had been curious about based on it's Yelp! page. And seriously it was well worth it - the walk, the wait, ect. It was so good. A tiny little hole in the wall type place with one guy running the whole show, and the food was super delicious. I ordered the croisant french toast, because both Lilly and I were curious about it, and neither of us had ever heard of, or thought of, using croisants as a french toast bread (though apparently it is a thing). So feeling a bit inspired the next time we were at the grocery store we got some croisants.
I sliced them into thirds so that they were about the thickness of bread (and for those of you who may know me well, miraculously didn't cut myself or anything in the process! ...I may be a tad accident prone). I then used a casserole dish to scramble up the eggs and milk and what not (ie: a touch of vanilla and brown sugar), because well, frankly that's what I use when I make french toast, since it has a flat bottom and is wide enough that when I soak the bread in the egg mixture it can actually lie flat in it. (did you like that run on sentence right there?)
Basically as you can see I just made french toast as one always would more or less, just using croisant slices instead of normal bread. Nothing too hard or crazy here kids!
Now I will say that it was not nearly as good as the french toast I got when we went out to breakfast that morning, but damn, it may well be some of the best french toast I personally have ever made (and trust me, I've made more than my fair share of french toast over the years!) ... Breakfast. The most important meal of the day. See you next Tuesday!
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