Croissant French Toast
  • ½ Tablespoon SUGAR
  • 1½ teaspoons VANILLA, divided
  • 3 EGGS, lightly beaten
  • ⅔ cup HALF-AND-HALF
  • 1 Tablespoon BROWN SUGAR, packed
  • ¼ teaspoon GROUND CINNAMON
  • 4 MINI CROISSANTS, split lengthwise
  • 2 Tablespoons BUTTER, divided
  • 2 cups BERRIES
  • MAPLE SYRUP and POWDERED SUGAR, optional garnish
  1. In a medium bowl, beat whipping cream, sugar, and ½ teaspoon vanilla until soft peaks form. Set aside.
  2. In a shallow bowl, whisk eggs, half-and-half, brown sugar, 1 teaspoon vanilla, and cinnamon. Dip each croissant half into egg mixture, coating both sides (letting each side soak about 10 seconds).
  3. In a skillet, melt 1 Tablespoon butter over medium heat. Add half of the croissant slices and cook for 2-3 minutes per side, or until golden brown. Repeat with remaining butter and croissant slices.
  4. Fill each croissant with berries and whipped cream. Sift powdered sugar on each one and drizzle with honey or maple syrup, if desired. ENJOY!!
Recipe by Crumbs and Chaos at