CROISSANT COFFEE FRENCH TOAST

      serves 1

  • 1 stale croissant or 2-3 mini croissants (day or two days old)
  • 1 large egg
  • A bit less than 1/4 cup 2% milk
  • 1/2 tsp vanilla extract (I used bourbon vanilla extract)
  • 1 tsp instant coffee
  • 1/2 tsp sugar (optional)
  • Pinch of salt
  • 1/8 tsp ground cinnamon
  • 1 tbsp butter
  • Handful of fresh berries
  • Pure maple syrup (as desired)
IMG_20150218_093511.jpg
  1. In a medium mixing bowl, add egg, milk, vanilla extract, instant coffee, salt and ground cinnamon. Whisk until instant coffee dissolves (It's ok if it doesn't completely dissolve).
  2. Cut the croissant in half across the middle and set aside.
  3. Heat butter on a skillet over medium heat. 
  4. Dunk croissant half into the mixture until liquid is absorbed and fully coated. Repeat for the other croissant half.
  5. Transfer to heated skillet (cut side down) and slightly increase the heat for the first 30 seconds to crisp it up a bit. Lower the heat back to medium and cook for about 3 minutes. Flip and cook for another 2-3 minutes until nicely browned on both sides.
  6. Transfer to plate; top it off with fresh berries and pure maple syrup. Enjoy!

        *You can also serve it with greek yogurt or whipped cream*

IMG_20150303_094058.jpg