We just survived yet another Big American Snowstorm this winter, which means everyone panic-bought the holy trinity: milk, bread, and eggs. Why does every grocery store sell out of these things? I think we’ve all just accepted our destiny to make French toast. Obviously.

This version goes hard on the custard and finishes with caramelized cinnamon sugar, because if you’re snowed in, you might as well eat like a menace. Crisp edges, creamy middle, extremely worth turning the stove on for.

Caramelized Custard French Toast

Ingredients:

4 large egg yolks
1 tablespoon vanilla extract
2 cups half and half
1 cup heavy cream
2 tablespoons cinnamon sugar, plus more for dusting
1 croissant loaf (from Costco), 9 to 10 thick pieces
Vegetable oil, for cooking
Unsalted butter, for cooking and serving
Pure maple syrup, for serving
Bonus: frozen berries tossed with 1tbsp of sugar!

Cinnamon Sugar (make once, use forever)

1 cup sugar
1 tablespoon cinnamon
Optional but correct: 1/4 teaspoon nutmeg, 1/2 teaspoon kosher salt

Mix everything and stash it in a shaker or empty spice jar. You’re welcome.

Instructions:

In a large shallow bowl, whisk together egg yolks, vanilla, half and half, heavy cream, and 2 tablespoons cinnamon sugar until frothy and smooth. This is your custard. Respect it.
Heat a 10 to 12 inch skillet over medium-low. Add 1 teaspoon oil and about 1/2 tablespoon butter.
Dip each slice of croissant loaf into the custard for 20 to 30 seconds, flipping a few times until fully soaked but not collapsing.
Place two slices in the pan. Dust the top with cinnamon sugar. Cook until golden, then flip sugar-side down.
Dust the second side with more cinnamon sugar. Once it’s golden, flip again and let the sugar caramelize. Bump the heat to medium if needed. You want crunch, not regret.
Remove from pan and repeat until all slices are done.
Finish with more cinnamon sugar, a pat of butter, and maple syrup. Serve immediately while it’s still showing off.