Croissant French Toast

February 14, 2014

126

They are light and airy and soak up all of the flavors in the batter. I also liked how the sugar (in the mixture) caramelized the edges of the croissants and gave it a little crunch. I found it best to use croissants that were a day old.

4 large Croissants, split
3 eggs
1 cup of milk
2 Tbsp sugar
1 1/2 tsp vanilla
1/4 tsp fresh nutmeg
1 Tbsp cinnamon
Pinch of salt
2 Tbsp butter

In a large bowl, whisk eggs, milk, sugar, vanilla, nutmeg, cinnamon and salt together. Pour into a shallow dish and soak croissants in mixture until well coated. Preheat griddle over medium-high heat. ...
See the full directions on my site

Nutritions

Calories
161

Sodium
109mg
4% DV

Fat
8g
12% DV

Protein
4g
8% DV

Carbs
16g
5% DV

Fiber
1g
7% DV

Grilled Breakfast