"I was making breakfast at home one morning, and my son suggested using croissants for the French toast instead of bread," says owner Michael Stein. Stein is thrilled that the dish caught the eye of our young reader: "Sometimes you just have to let the kids have their way."
- 1 teaspoon ground cinnamon
- 1/4 teaspoon finely grated orange zest
- 1/8 teaspoon freshly grated nutmeg
- 4 croissants, split horizontally
- 1 tablespoon unsalted butter, melted
Whisk eggs, half-and-half, sugar, cinnamon, orange zest, and nutmeg in a large bowl to blend. Add croissants to egg mixture; turn to coat evenly on both sides.
Heat a griddle or large skillet over medium-low heat. Brush with melted butter. Lift croissants from batter, allowing excess to drip back into bowl. Cook croissants on griddle until browned on both sides and just cooked through, about 5 minutes per side. Place 2 halves on each plate. Serve croissants with warm syrup and fruit compote, if desired.