I found Thomas’s croissant bread and naturally decided to make French toast. The bread is a rolled loaf so structural integrity was a big factor. The dredge was a pint of heavy whipping cream, two eggs, a ton of cinnamon sugar, a little extra ground cinnamon, a splash of vanilla, a very small pinch of salt, and a little bit of Nespresso. The bread was very porous and soaked up the sludge to make a delightful custard. Griddled in butter for beautiful caramelization in the crust. 10/10