Mixing and Cooking:
Put the eggs, spices and half and half into a blender and blend on medium speed for about 1 minute. Turn the blender off, remove the blender jar and set in the fridge until ready to dip the croissants. Slice each croissant lengthwise into two pieces and set aside until ready to pan for baking. When ready to prepare for baking, preheat your oven to 325F. Thoroughly coat your baking pan with non-stick spray and set it for convenience on your prep table. Remove the blender jar from the fridge and pour the contents into a bowl which is as wide as the croissants. Starting with the croissant bottom, dip them in the custard mix just long enough for them to become moist but not sopping wet. In fact, allow excess custard to drain from each bottom for a few seconds after dipping. Arrange the bottoms across the pan and repeat with the tops, placing each top over a corresponding bottom. Once completed, spray the top of all the croissants with non-stick spray. Transfer the filled pan to the preheated oven and cook for 45 minutes or done, according to your oven’s cooking idiosyncrasies. When done, the croissants should be nicely puffed and browned across the top. Serve immediately with your favorite syrup or topping alternative.
During the fall color season, our guests really like the pumpkin version of this recipe I prepare. Add a cup of pumpkin puree to the custard while it is is in the blender and blend for another minute. Then (here’s the hard part) put the custard through a fine strainer before dipping the croissant in it. The final product looks better without random strands of pumpkin fiber sticking up into the air. Serve the pumpkin croissant French toast with a sauce boat of caramel pecan syrup so folks can help themselves and stand back for the onset of a good case of MMMMMMMMMMMMssssssssssss to fill the room!