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| From food pics |
Look what I made! recipes follow…
The original recipe is in my Southern Living cookbook, but here is a link to it as well. Their picture is prettier 
I changed it up just a little bit, here’s my version. (Click here for a printable version of these recipes!)
Croissant Pain Perdue
Serves 6
- 6 large day-old croissants
- 3/4 cup milk
- 2 large eggs
- 1/2 c sugar
- 1/2 tsp fresh grated nutmeg
- 1 tsp cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 3 tablespoons powdered sugar
- Whipped Cream (optional)
- Fresh Strawberry Syrup
Slice croissants in halves.
In a medium-sized bowl, beat eggs. Beat in sugar. Stir in vanilla, milk, nutmeg and cinnamon.
Melt 1 tablespoon butter on a preheated griddle or in a large nonstick skillet over medium heat.
Dip croissant halves in mixture, coating both sides. Place on pan and cook about 2 minutes per side or until golden brown. Sprinkle with powdered sugar; top with whipped cream, if desired, and Fresh Strawberry Syrup.
Fresh Berry Syrup
the original recipe is here. However, since I NEVER stick to a recipe, here’s my version!
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| From food pics |
1 quart berries (I used strawberries and blueberries)
Juice and zest of 1 orange (about 1/3 cup of juice and 1 tsp zest)
1/2 granulated sugar
1/4 cup powdered sugar
Combine in saucepan and cook over low heat. You can cook until the sugar is dissolved and fruit is warm or cook a little longer and the fruit break down a little. Either way is yummy!
Click here for a printable version of these recipes!
