This croissant french toast is a little bit of heaven. Sure, this recipe is sugar upon sugar piled upon more sugar with sugar sprinkled on top, but, hey, I don’t hear anyone complaining. The strawberry syrup does have a hint of orange which takes the taste to a whole new level. Its even great on ice cream and atop angel food cake.
Serving size: 4 servings
fresh strawberry syrup
Serving size: 2 cups
1 quart (32 ounces) fresh strawberries, sliced
1/2 cup sugar
1/4 cup orange liqueur or orange juice
1 teaspoon grated orange rind
Combine all ingredients in saucepan; let stand 30 minutes or until sugar dissolves. Cook over low heat, stirring occasionally, 5 minutes or until warm.
croissant french toast
4 large day-old croissants
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract
2 tablespoons butter
3 tablespoons powered sugar
fresh strawberry syrup (see fresh strawberry syrup recipe below)
Slice croissants in half lengthwise.
Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into the egg mixture, coating both sides well.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add 4 croissant halves and cook about 2 minutes on each side or until golden. Repeat procedure with remaining butter and croissant halves.
Sprinkle with 3 tablespoons powdered sugar; top each with whipped cream and 2 tablespoons fresh strawberry syrup.
(Adapted from The All-New Ultimate Southern Living Cookbook, 2006)