Posts tagged ‘eggs’

November 28, 2012

FrenchGiving : The Third Edition (Chocolate Croissant French Toast | Pain au chocolat pain perdu)

This past Thanksgiving marked my very third Thanksgiving spent in France.  The first Thanksgiving was spent in intimate company where I attempted to recreate my mom’s recipes with plastic cups as estimated cup measurements.  The second Thanksgiving was a bit larger: 12 guests, innovative recipes, classic recipes, a wild goose chase for fresh cranberries, the whole kit and caboodle.  The tradition of cooking for this holiday was something that fulfilled me and made me less sad about being so far away.  This is why I have not called this year’s day Thanksgiving.  Because it was not.  This year was a new idea.  Seeing that I knew I couldn’t give this holiday my whole heart (5 days of cooking, days spent biking back and forth to supermarkets across town, hours to do the dishes afterwards), I decided not to do it.  I hesitated.  I thought about making one infamous dish.  But then I decided that you can’t have Thanksgiving with just one dish. It doesn’t work like that.

So I put a moratorium on Thanksgiving for this year and this year alone.  I couldn’t bear to go at it half-heartedly.  But my roommates, now with a taste of Thanksgiving in their hearts after 2 years gone by, were desperate to celebrate somehow.  I did what any American parent knows will thrill their children and I said….”how about breakfast for dinner!?”  Worked like a charm.  They were happy to do something,  I was happy that it wasn’t a shoddy version of Thanksgiving, and everyone cooked a frenchicized version of an American breakfast dish, sending all of us into food induced Frenchgiving comas after our 10 pm dinner.

My contribution was thanks to my darling Schnooze : croissant “french toast” / pain perdu.  In French, french toast is translated by “lost bread” because it was initially made out of stale brioche in order to salvage the hardened treat.  I bought some pain au chocolat (chocolate ‘croissants’ for a lack of a better translation) and turned them into a French toast worth making over and over again.

Chocolate Croissant French Toast | Pain au chocolat perdu

What you’ll need:

  • 4 croissants | pain au chocolat
  • 1 cup whole milk
  • 3 eggs
  • 3 tbsp brown sugar
  • nutmeg, cinnamon, vanilla as desired

Now what?

  1. Cut the croissants in two length-wise
  2. Dip them, but not for too long, into the milk/egg/sugar/spices mixture.
  3. Cook them in a heated frying pan with a little bit of salted butter until they are crispy, crunchy and melty.

Et voilà.  Bon appétit.  It is as easy as that.

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