Croissant toast

Yield: 1 Servings

Measure Ingredient
4 Eggs; slightly beaten
¾ cup Milk
2 tablespoons Brandy (optional)
1 tablespoon Sugar
2 teaspoons Vanilla extract
4 Day old croissants; halved horizontally
4 tablespoons Butter or margarine; divided

Beat eggs, milk, brandy, sugar and vanilla in wide shallow bowl. Add croissants, cut-side down, let stand to coat, then turn to coat other side.

Heat 2 tbsp butter in large skillet over medium low heat. Add croissant halves, cook until brown. Turn and cook other side. Remove and keep warm.

Repeat with remaining butter and croissants. Serve warm with maple syrup or honey butter.

Honey butter: For a sweet spread that is terrific on everything from muffins to toast, especially croissant toast, combine equal amounts of softened butter and honey, then add a little vanilla extract. You'll want to keep a batch of this on hand.

Posted to EAT-L Digest by Sue Albro <SALBRO@...> on Nov 25, 1997

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