I happen to love French Toast in any form, flavor or shape. I am a broken record when it comes to breakfast (French Toast or poached eggs). It is not only economical, it is downright creamy, sweet and eewie-chewy. I am sure this is the dish that became the original "French" Toast. I must have 10 different ways I love to make this dish but it always comes down to what I have laying about that I can use. On this occasion I had left-over croissants. They are already buttery and light so it's win-win from there. I make mine with a smattering of brown sugar, vanilla and cinnamon. I would not use cream in this recipe because that will make the soaked croissants heavy and break them as you place them in the pan. Best to make this when the croissants are dry and flaky. Depending on the size, if they are large ones I will slice them in half.

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