Cinnamon Croissant French Toast

Sometimes our grocery store has a deal on fresh-baked croissants, and the Pie and I have a hard time resisting.  The problem is that the deal more often than not necessitates buying WAY more croissants than two people can eat within a reasonable span of time, and we end up with stale croissants by the end of it.  And I HATE wasting food.  So when I found this recipe, which I adapted for two croissants and half the sugar, I was sold.  You will need a bit of advance notice for it, so it’s a good idea to do the prep work the night before, and then chuck it all in the oven just in time for the ones you love to wake up and enjoy a hot breakfast treat.

Take a small casserole or loaf pan and butter it generously.  Take 2 stale croissants and tear them into bite-sized pieces and dump them in the buttered casserole.

Whisk together 2 eggs, 1/2 cup milk, 2 tablespoons yogurt (I used vanilla), and 2 tablespoons sugar.

Pour all that goodness over the croissant pieces, cover the dish and refrigerate it overnight.

Next morning, while you’ve got your kettle on for coffee or tea or cocoa or whatever it is you drink in the morning that is hot, preheat your oven to 350°F and haul your milky, eggy croissant pieces out of the fridge.

In a bowl, mix together 2 tablespoons brown sugar, 2 tablespoons flour, and a teaspoon or two ground cinnamon.

Mix into that about 3 tablespoons butter, until you get a nice crumbly substance.  Use your hands or a pastry blender or whatever you want.

Sprinkle the crumb mixture over the croissant pieces and chuck it in the oven for 30-45 minutes, depending on how crispy you want it to be.

I did the whole 45, and mine puffed up delightfully.

Remove from the oven and let cool slightly before serving, as this stuff is MOLTEN.

Drizzle with maple syrup and enjoy.  Serves two.

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