Croissant French Toast With Strawberry Syrup

By kayjayjohnson

Ingredients

• French Toast
• 4-6 large croissants
• 3/4 cup milk
• 2 eggs
• 1 tsp vanilla
• powdered sugar
• whipped cream
• Fresh Strawberry Syrup
• 1 lb fresh strawberries (1 clamshell)
• 1/2 - 2/3 cup granulated sugar

Details

Adapted from aprettylifeinthesuburbs.com

Preparation

Step 1

French Toast:


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).


For Syrup:



Cut the strawberries into quarters, and add them to a saucepan with the sugar (add sugar to taste).

Cook on low-med heat until the mixture is syrup-like, and the strawberries are cooked.

At this point you can leave the syrup chunky, or puree it. I pureed mine, as we like this better.


Tips:


For the syrup, you could use frozen strawberries too. Just unthaw them and continue with the recipe.

Or use any berry you like! I bet raspberries or blueberries would be amazing!