Croissant French Toast With Strawberry Syrup
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!
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