We had a bunch of croissants left over from a shoot that we didn’t want to go to waste.Then I remembered a great French toast dish my husband and I used to have at an East Village restaurant called Danal. We had two croissants leftover, which ended up feeding all four of us, because each piece was so rich.
1. Cut croissants lengthwise in half. Heat griddle on medium high heat.
2. Beat two eggs, a quarter cup of milk, a drizzle of vanilla extract and a dash of salt into any dish that will fit the two pieces at once.
3. Once pan is hot, evenly distribute a pat of butter across the pan. Butter should be sizzling but should not burn.
4. Cook on both sides as you would any French toast, a minute or so, or until golden brown.
It is the most decadent French toast imaginable. I also made one as a melted gruyere and turkey breakfast sandwich the next day–same French toast idea (without vanilla), just melted cheese in an assembled sandwich for a minute in the pan like a grilled cheese once both sides were cooked. Delicious.