Difference between revisions of "Croissant French Toast"
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# Serve immediately; if Desired, sprinkle with [[confectioners' sugar]] and garnish with fresh [[strawberries]]. | # Serve immediately; if Desired, sprinkle with [[confectioners' sugar]] and garnish with fresh [[strawberries]]. | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
[[Category:Croissant Recipes]] | [[Category:Croissant Recipes]] | ||
[[Category:Strawberry Recipes]] | [[Category:Strawberry Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
[[Category:Brunch Recipes]] | [[Category:Brunch Recipes]] | ||
Revision as of 11:57, 31 March 2012
Description
Contributed by Catsrecipes Y-Group
- Makes 2 Servings
Ingredients
- 2 tbsp sugar
- ⅛ tbsp ground cinnamon
- 2 large eggs, beaten
- ¼ cup milk
- ½ tbsp vanilla extract
- 2 croissants
- 1 tbsp butter or margarine
Directions
- In a pie plate, mix sugar and cinnamon; whisk in eggs, milk and vanilla.
- Cut croissants in half horizontally; place in egg mixture. Let soak a few minutes.
- In skillet, melt butter over medium-high heat. Add croissants; brown on both sides.
- Serve immediately; if Desired, sprinkle with confectioners' sugar and garnish with fresh strawberries.
