Monday, June 18, 2012

Croissant French Toast with Strawberry Syrup


I love doing something a little fancier on the weekends for breakfast. Since strawberries have been cheap I thought I would try this strawberry syrup recipe and I’m glad I did. I’ll be making more and bottling it for sure! We also had it on pancakes and it’s pretty much good on anything you put syrup on. I like how you control the amount of sugar so it doesn’t come out too sweet. We also liked having the croissant as French toast instead of using plain bread, it seemed to jazz up our meal a little more then the same ole same.


Croissant French Toast with Strawberry Syrup
(Adapted from Southern Living)

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4-6 large croissants
3/4 cup milk
2 eggs
1 tsp vanilla
powdered sugar
whipped cream

Whisk together the milk, eggs and vanilla. Pour into a shallow dish.


Dip croissant halves into egg mixture, coating well.


Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add four croissant halves, and cook about 2 minutes on each side or until golden brown.


Repeat procedure with remaining butter and croissant halves.

Sprinkle with powdered sugar; top with Sweetened Whipped Cream, if desired, and Fresh Strawberry Syrup.


Strawberry Syrup
1 lb fresh strawberries (1 clamshell)
1/2 - 2/3 cup granulated sugar

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.


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