Thursday, March 13, 2014

Croissant French Toast

Oh man this recipe is so good! We had it for dinner the other night and I was wowed. It's Pioneer Woman's Croissant French Toast and it is the Frenchest toast you can make. SO good! I doubled PW's recipe because I always like to have enough for seconds and breakfast the next morning (my kids loved these heated up again in the morning). The French toast ends up so buttery and wonderful and served butter, maple syrup and sweetened sliced strawberries it is amazing. I'm sure it would also be wonderful with blueberry syrup - I might have to try that next time. YUM.

Croissant French Toast

12 croissants (I used Costco's croissants)
10 eggs
1/4 cup milk
1/4 cup cream
1/4 cup sugar
1 teaspoon cinnamon
1 tablespoon vanilla

If desired, a few hours before making the French toast make the sweetened strawberries following the recipe below.

In a blender combine the eggs, milk, cream, sugar, cinnamon, and vanilla. Blend until smooth and pour into a large bowl. Split croissants in half and dunk halves in the batter. Let excess batter drip off before placing on a hot non-stick or greased griddle. Cook until browned on bottom, flip and brown other side. Serve immediately with butter, maple syrup, and sweetened strawberries.

Sweetened Sliced Strawberries:
2 lbs strawberries, sliced
2-3 tablespoons sugar

Place sliced strawberries in a bowl and stir in the sugar. Cover with plastic wrap and refrigerate for a couple hours - this makes lovely syrupy strawberries.

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