Croissant french toast
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Day-old croissants | |
| 4 | larges | Eggs or equivalent egg substitute |
| 1¼ | cup | Milk |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Cinnamon or pumpkin/apple pie spice |
Directions
Mix eggs, milk, and vanilla in a small bowl. Slice croissants vertically into 5 or 6 pieces, depending on size. Dip only cut sides into egg batter and place cut side down on griddle, sprayed with cooking spray and heated to 325øF. Cook until brown, turn and cook the other side. When brown, remove and reassemble on a plate. Sprinkle with powdered sugar and serve with fruit and syrup.
Posted to recipelu-digest Volume 01 Number 355 by MELODEE FRENCH <mfrench@...> on Dec 10, 1997