This recipe has been in my husbands family for years. It is quick, easy and most importantly delicious. We like to make these on special occasions such as Christmas, Valentines Day, Birthdays or Easter. The croissant is light and fluffy while the egg mixture adds in some cinnamon and a little sweetness. So if you are looking for something new for Easter morning, this is it!!
Ingredients:
- 8 whole Croissants (you can either leave them whole or cut in half)
- 5 whole Eggs
- 1/4 cup milk, cream or half and half
- 2 Tablespoons Sugar
- 1 teaspoon Ground Cinnamon
- 2 teaspoons Vanilla Extract
- Syrup, For Serving
- Strawberries, For Serving (optional)
- Whipped Cream, For Serving (optional)
Directions:
Split the croissants in half through the middle or you can leave them whole.
In a bowl, whisk together eggs, milk, sugar, cinnamon, and vanilla. Set pieces aside on a plate.
Heat a large nonstick skillet or griddle over medium heat, then spray with non-cooking spray. Dunk each croissant half or whole into the mixture so that it’s fully coated. Place as many croissant pieces as will fit, cut side down.
Allow the toast to cook on the first side for 3 to 4 minutes. When it’s deep golden brown on the surface, flip it to the other side and let it cook for another 2 minutes or so.
Remove from the pan and cook the rest of the croissant halves.
Serve with butter, syrup, strawberries, and whipped cream. Absolute heaven!
