san francisco croissant french toast

The summer I was pregnant with Luca, Trace and I decided to take Bella on a little family vacation – the last one that would be with just the three of us, before her little brother arrived. We took a week and went to San Francisco, Santa Cruz and Monterey. We visited museums, beaches, watched sunsets and ate great food.

bella & mama, sf

bella & mama, sf

bellabird

bellabird

daddy & bella on the beach

daddy & bella on the beach

mama & bella on the beach

mama & bella on the beach

monterey sunset

monterey sunset

OurĀ  last morning in San Francisco we drove around the city trying to decide on a place to eat breakfast. Tracy finally consulted Yelp on his iPhone, and we chose this little restaurant in the Sunset – I can’t recall the name, but I should have written it down (or better, tattooed it on my palm). It was about the size of my walk-in closet, and had four tables crammed inside. The husband and wife running it were so sweet to Bella and seemed very proud of their little place.

We had amazing breakfasts, all of us – I don’t remember what Trace and I ate though, only what Bella had. It was incredibly delicious french toast made with croissants. I have no idea of their recipe, but the dish started something for us – I came up with a recipe, and a couple times a year I splurge on croissants and make this for Tracy and the kids. I have also made it for Christmas brunch a couple of times, and all who taste it are delighted.

We had a few croissants left over from Bella’s birthday, so I made this special treat yesterday morning.

INGREDIENTS

  • croissants, 3
  • eggs, 5 large
  • coconut milk, 2 tablespoons
  • cinnamon, 1/2 teaspoon
  • vanilla, 1/2 teaspoon
  • honey, 1 teaspoon
  • almond butter, 1 tablespoon
  • butter

METHOD

  1. Slice the croissants in half lengthwise.
  2. In a wide bowl, whisk the eggs together with all other ingredients.
  3. Heat some butter in a large pan over medium heat.
  4. Soak the croissants in the egg mixture before transferring them to the hot pan. If you have any egg mixture left over after soaking all of the croissants, you can pour it over those in the pan.
  5. Cook both sides of the toast until golden brown, a few minutes on each side.
  6. Top with just a little butter and syrup if you like – yesterday I served these with Wild Maine Blueberry syrup. Yum!

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