Croissant french toast

Yield: 3 Servings

Measure 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

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

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