Monday, September 30, 2013

Croissant French Toast With Fresh Strawberry Syrup

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  • 4 large day-old croissants
  • 3/4 cup milk 
  • 2 large eggs 
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter 
  • 3 tablespoons powdered sugar
  • Sweetened Whipped Cream (optional)
  • Fresh Strawberry Syrup


Slice croissants in half lengthwise.
Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add four croissant halves, and cook about 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and croissant halves. Sprinkle with powdered sugar; top with Sweetened Whipped Cream, if desired, and Fresh Strawberry Syrup.

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