Sunday, June 1, 2014

Baked French Toast Croissants


The weekend went by really fast!  Cally was in her high school friends wedding.  Bill and I had a nice time at the wedding.  It was fun to see Cally and her friends all together again.  


I also got to spend time with Billy.  The time I get to spend with Billy is really special because it is not often now that he has the time to come home and stay overnight with his momma.


Since I had my babies home this weekend I decided to make breakfast.  I used my Baked French Toast recipe but instead of using Texas toast I used croissants.  Oh this was absolutely delicious!  I sliced the croissants in half and then placed them with the sliced side down on the baking sheet.  Then I sprinkled cinnamon sugar on the tops of the croissants.  After baking the underside (sliced side) was gooey and cinnamony good while the outside was cinnamony sugar crunchy!  I am not sure which side I liked better.  The crunch was an extra special surprise.

Baked French Toast Croissants

1/2 C butter
4 eggs
2/3 c half and half (or milk)
1/2 C sugar
1 t cinnamon
1 t vanilla

topping:
1/4 C sugar
1 t cinnamon

Heat oven to 400 degrees.  While oven is heating up place the butter on a cookie sheet with sides and place in oven so it will melt. 

Mix the sugar and cinnamon together and sprinkle over the cookie sheet with melted butter.

In a bowl mix the eggs, half and half, and vanilla.

Cut the croissants in half and then dip the croissants in the mixture soaking well. 

Place croissants in pan sliced side down.  I mix up more cinnamon sugar and sprinkle over the top side of the croissants.  That way it has cinnamon sugar on both side when it is done.

Bake 12 minutes




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