Croissant French Toast

From food pics

 

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!

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!