We always buy too many croissants. I think it’s because whoever’s up first likes the idea of the little excursion to the bakery. But in reality, my father breakfasts frugally on an abstemious bowl of cereal, my sporty brother and sporty nephew like the protein hit of huge omelettes, I eat what I eat at home, yoghurt and fruit, Séan cruises what everyone else is having and picks out what he likes best. My mother dines luxuriantly on the worry that everybody has exactly what they want, that it’s not too hot, not too cold, that it’s just right.
So we often have croissants left over. This morning I made eggy bread, french toast, pain perdu, whatever you’d like to call it, from yesterday’s poor, overlooked specimens. This is so easy it’s barely a recipe, but it does make a very fine breakfast. On that at least we have an early-morning consensus.
Very french french toast
You could also add some vanilla if you like, or use lemon zest in place of the orange zest.
About 100ml cream and 200ml whole milk, or any combination of the two, or just milk
A few gratings of orange zest
Pinch of cinnamon
Pinch of salt
4 day-old croissants, halved
A few knobs of butter
Icing sugar, to dust, though I don’t have any here so I didn’t.
Maple syrup or jam, to serve
Whisk together the eggs, milk, cream, zest, cinnamon and salt in a wide, low dish. Put the croissants into the custardy mixture, cut-side down, for about 10 minutes.
Turn over and leave to soak for another 5 minutes. Warm the butter in a large, non-stick frying pan over a medium heat. Fry the croissants until golden, about 3 minutes per side.
Serve dusted with icing sugar (add a bit more cinnamon to the icing sugar if you like), with maple syrup or jam.