croissant french toast with fresh strawberry syrup


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

whipped cream

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)

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