A couple of years ago Mike and I ventured onto the other side of town to eat breakfast at a little greasy spoon he used to frequent for lunch.  Beaterville was the name and that made me nervous.  He said that they specialized in eggs, everything eggs.  Now don’t get me wrong, I LOVE eggs.. But I don’t normally like restaurant eggs.  They’re typically made up of that commercially sold egg liquid or they don’t cook the whites right and they overcook the yolks.  I’ve just yet to find a good restaurant egg that wasn’t a specially made omelet from an all you can eat brunch place.  However when we got there, they had other stuff than eggs on the menu.  Specifically something called a “french poodle”. 

It stated that it was french toast made with mini-croissants.  I love french toast, so why not right?  What I ended up eating was the best “french toast” I’ve ever had in my life.  Something about the buttery goodness that is a croissant makes these way better than any normal french toast.  I devoured it and decided to figure out how to make it on my own.  Now, Mike doesn’t like french toast, so this is a treat that I don’t get often.  Last night he had a meeting after work and was going to be going out “with the guys” so I decided to pick up some croissants (I got full size, couldn’t find the mini’s) and make it myself! Yum!

These really are super easy to make, you just mix up your egg mix like you would for regular french toast but use croissants cut in half instead!  I top mine with a little bit of butter, powdered sugar and syrup.  If you’re feeling really ambitious, fresh berries are great as well!