Wednesday, December 15, 2010
Oneshot: Fatty McFatterson Breakfast - Croissant French Toast
The first time I took part in this insanely delicious treat was with my friend David at Maureen's Kitchen in Smithtown (Long Island). I was in love with the place at first site, squealing over the adorable cow print motif and cozy atmosphere. I had their baked oatmeal with warm milk, which tasted like a warm, gooey oatmeal cookie and a huge cup of tea. What really stole the show though was the croissant french toast with blueberries and apple cinnamon cream cheese. Good God. I like my french toast on the crunchier side, and all those buttery flaky layers in the croissant soaked up the custardy batter without making it soggy. With the fresh fruit and slightly sweetened cheese: fantastic. I dreamed of remaking it at home, and years later...I did. What can I say, I'm a little slow on the uptake sometimes.
If you look at the picture, you notice that there's some juicy berries, Nutella, and wait...some cream cheese on my lovely creations. Before I got started with the toast, I prepared those first. The cream cheese was just softened (via microwave) and mixed with 2 spoons of sugar. The berries were macerated with sugar and a little red wine for hutzpah and oomph...and other emotive words.
For the french toast itself, I used croissants from Balthazar Bakery because, I used to work there AND because I think they're delicious. But you can use any that you fancy, but just make sure they're good quality. Don't use the whomp canned kind.
Whenever I make french toast, I kinda just put it together off the top of my head. I used (for 4 croissants) 2-3 eggs, beaten well, added some whole milk (skim will NOT DO), a couple spoonfuls of sugar, a generous teaspoon of vanilla, and shakes of nutmeg and cinnamon. I used a whisk to get it nice and homogenized. Get a nice heavy pan/skillet on the stove and set it to medium heat. Let it get all warm and happy.
Slice the croissants so that they open like a book. You want that yummy batter to really soak in. I try to use a shallow dish to dredge as many pieces as I can. Make sure you let them soak a bit on both sides!
Now take a pat or two salted butter (you can use unsalted too), and swirl it around your skillet. Let it foam and turn a little brown...I usually turn down the heat a tad because my stove has demons. Slap those bad boys in, two at a time, for 3-5 minutes on each side. Replenish the butter as needed, and let them get real golden brown and delish. As they finish up, i put them on a foil covered sheet pan in a VERY low oven to keep warm. REALLY LOW, because i didn't want them to get to crispy, aka BURN.
I served them up the way I had them at Maureen's, like a sandwich. Nutella on one side, cream cheese and berries on the other. Smushed together, with a little maple syrup drizzled over the top. To keep me honest!
Egg whites, bacon, and sausage links round out this perfectly HEALTHY and NUTRITIOUS breakfast!
I figure if I type it in large letters...it'll make it true.