FOCUS ON FOOD
French Squared
Croissants jazz up a traditional dish
Story and Photograph by Rose Shewey
If I see French toast on a breakfast menu, I inevitably think: old bread. I can’t help it. Jazzed up old bread, yes, but old bread nonetheless.
For a start, it’s always been my belief that French toast is a “make at home with leftovers” food. Stale bread soaked in an eggy milk mixture? In various languages, most of Europe calls this dish “poor knights.” It sure sounds like something starving wayfarers would have appreciated. Then I came across a version of this meal that had me at the very edge of my seat: Croissant French Toast Bake.
Initial enthusiasm was quickly replaced by the sinking of my heart. Since French toast works best with dry bread, the implication was clear: You need to have day-old croissants (not just one, but several) lying about to make this dish. In our home, freshly brewed stovetop espresso and golden-baked, just-out-of-the-oven croissants are the raison d’être, the pinnacle of a dignified life, so to speak. Fresh croissants typically don’t make it to lunchtime, let alone the next day.
So, special arrangements were made to get this meal underway. I ventured out and bought prepackaged croissants. Naturally, if you have an abundance of homemade croissants, or access to artisanal baked goods, you may not need to go this route but grocery store croissants are a fine option for this purpose. I opted to add strawberries — after all, ’tis the season — but pick your favorite fruit and make the dish your own. This version of French toast is a departure from the traditional recipe, but it makes for a celebratory upgrade of the original.
Croissant French Toast Bake with Strawberries
(Serves 6)
4 eggs
1 1/4 cups milk
2 tablespoons sweetener, such as maple syrup or honey
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
6 croissants, cut in half (or torn into larger pieces)
5-6 tablespoon strawberry jam
6 ounces cream cheese, room temperature
1/4 cup butter
Fresh strawberries and whipped cream for serving
Add eggs, milk, sweetener, vanilla extract, cinnamon and salt to a large bowl and whisk. Dip the bottom halves of the croissants into the egg mixture and place into a 8×10-inch greased baking dish. Spoon jam and dollops of cream cheese over top. Dip the remaining croissants into the egg mixture and lay on top of the bottom halves, pouring any remaining egg mixture over the croissants. Refrigerate for at least one hour or overnight.
Preheat oven to 375°F. Slice butter and place on top of the croissants, then bake for 40-45 minutes. If needed, cover the dish with a lid or foil to prevent croissants from browning too much.