SHF #28: Sweet Seduction

In a sense you could say I am easily seduced by sweets - or at least the prospect of sweets.

This entry into this month's SHF Sweet Seductions, hosted by Jasmine at Confessions of a Cardamom Addict is a prime example. It's not so much what I made as the fact that I am posting something in this blogging event when I had no plans to!

See? I was seduced into something sweet!

However this post is not about using something sweet to seduce my sweet (who I think is more easily seduced by spicy than sweet.) Instead I am choosing to tell you about the sweet I used to sweeten my family - filled with love and care.

Such plans I had - lull them into submission with a decant breakfast, croissant French toast with fruit salad, and have them do my every whim for the rest of the day! While I lounged in the lap of luxury (doing nothing while still in my pj's), my family would be so grateful and full of desire to please me that they would scour my home from top to bottom, prepare weeks worth of meals for the freezer, run errands of every imaginable kind! And while I'm dreaming - rid my world of that cold, icy horrid stuff outside, not everywhere, but anywhere that I might have to be and go! And for even more fantasy - add a third bathroom in my house (no idea where it would go), one fitted with an empress sized bathtub with jacuzzi, bright windows, and self cleaning!

Alas, my seduction, sweet though breakfast was, as fresh as the fruit salad was (banana, kiwi, navel and blood orange), had little success. None of this happened. Instead I went about my normal errands, grocery shopping with a 4 year old, baked a cake, roasted a chicken, did things I would normally do on a Sunday. No new bathroom. The snow is still everywhere I look outside. And I need to dust.

Oh well, at least we had a good family breakfast!

Croissant French Toast

6 croissants, split in half lengthwise
4 large eggs
1/2 cup milk
1 tablespoon brown sugar
zest of an orange (use the orange for your fruit salad)
1 teaspoon cinnamon
butter for pan

Mix all the ingredients except the butter together. Heat a large, non-stick pan over medium heat and melt some butter into the pan. Dip croissant half into egg mixture and place cut side down in frying pan. Repeat until pan is full but not crowded (I did mine in 3's.) When bottom is golden and browned, about 3-4 minutes, turn over and cook other side for about 2-3 minutes, again until golden and browned. Repeat until all the croissants are cooked.

Serve with warm syrup, a sprinkling of icing sugar, and fruit salad on the side.