Wednesday, September 3, 2014

Croissant French Toast with Fresh Strawberry Syrup

4-6 large croissants
3/4 cup milk
2 eggs
1 tsp vanilla
powdered sugar
whipped cream

  • Whisk together the milk, eggs and vanilla.
  • Cut the croissants into halves horizontally.  Then dip them into the egg mixture, coating well.
  • Cook the croissants on a large non-stick surface until golden brown, making sure to flip half way through (about 2 minutes on each side).


Fresh Strawberry Syrup
1 lb fresh strawberries (1 clamshell)
1/2 - 2/3 cup granulated sugar
  • Cut the strawberries into quarters, and add them to a saucepan with the sugar (add the sugar to taste).
  • Cook on low-medium heat until the mixture is a syrup like consistency, and the strawberries are cooked.
  • At this point you can leave the syrup chunky, or puree it. 


Let's eat!
Top the croissant french toast with whipped cream, a little powdered sugar and the strawberry syrup!  Delish!!

Photobucket

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