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Croissant French toast

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Feasting On Art

(Read caption) Croissant French toast is crispy on the outside while soft and creamy inside. (To see an image of Giorgio Morandi's 'Still Life (The Blue Vase)' click on the right arrow at the bottom of this box.)

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The holidays are a time for decadence. Although I rarely have a croissant hanging around long enough to become stale, in December it is particularly good fortune to find a little pastry hiding in the corner of the bread box. In France, French toast is called pain perdu, or ‘lost bread’ to highlight the way the dish reclaims unfortunate lumps of bread that become too hard to eat. The recipe of a stale bit of bread, dipped in eggy milk and fried, is made especially indulgent through the use of a croissant – crispy on the outside while soft and creamy inside. When served with a small pot of jam or some salty bacon, croissant French toast becomes the centerpiece of a perfect Christmas brunch.

The Italian artist, Giorgio Morandi, was concerned with pure form within the compositions of still life paintings. His work focused on the subtle gradations of tone and hue with a limited color palette. He is best regarded for his paintings of bottles, of which he constructed throughout his career in an array of configurations. Elements of this repeated motif are found in the simple execution of Still Life (The Blue Vase). Morandi’s exhaustive body of work is considered to be an important basis for the Minimalist movement.

Croissant French Toast

serves 4

4 croissants
1 cup milk
3 eggs
2 tablespoons brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 tablespoon ghee

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