Serve immediately with butter and warm syrup!
Friday, September 5, 2008
Croissant French Toast
I had some leftover Croissants to use up and my wonderful husband offered to make French Toast out of them. What a wonderful idea, they were rich and very tender, I am hooked! Try it this weekend!
3 Croissants, cut in half
1 TBL vanilla
3 eggs, beaten
3/4 tsp cinnamon
1/4 tsp fresh nutmeg
1/2 cup milk
Preheat oven to 300 degrees, place a plate in the oven
Whip the beaten eggs, milk, vanilla, and spices until well blended, cinnamon should be well incorpporated
Dip each piece of croissant into the batter mixture, let it sit for a minute or so and place on your greased griddle or non-stick fry pan.
Cook on outside first, spoon on leftover egg mixture (if any) to the inside of the croissant as the outside cooks. (this adds to the custardy texture)
Cook both sides until golden brown, then transfer to the oven for 5 minutes to finish cooking. (makes sure the inside is done)
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