This is some French toast I made using croissant bread (croissant dough baked into a loaf), which is wonderful at absorbing lots of custard. Makes it really moist and custardy, like a cross between creme brulee and french toast, which is why I added a burnt sugar crust. Donate to No Kid Hungry here: https://p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopez Get my books (including The Food Lab and my new book, The Wok) here: https://www.kenjilopezalt.com/