Tuesday, October 8, 2013

Croissant French Toast

My latest experiment was inspired by the cronut craze.  Fried croissants anyone?  It sounds absolutely mad but day old croissants turn sublime when served up french toast style 



1 egg
1/4 cup milk
1 tsp saigon cinnamon
1 tsp butter
2 croissants 

Whisk egg, milk & cinnamon together. Dredge croissants in egg mixture.  

Melt butter in a large non-stick skillet over medium heat.  Pan fry croissants. 

Serve warm with berries, syrup, fresh whip creme and a light dusting of powdered sugar.