Favorite Recipes of Maverick Swaniel Harrienger











{March 16, 2016}   Croissant French Toast (The Pioneer Woman Cooks Dinnertime, 2015, pages 13-15)

Serves 8.

  • 5 large eggs
  • 0.25 cup half-and-half
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 8 croissants
  • Butter (frying + serving)
  • maple or pancake syrup, strawberries, and whipped cream (serving)
  1. In a medium bowl, combine the eggs, half-and-half, sugar, cinnamon, and vanilla.
  2. Whisk until totally combined.
  3. Grab the croissants..
  4. …And use a serrated knife to slice them in half.
  5. One by one, drop the croissants into the egg mixture…
  6. …Flip them over…
  7. …and set them on a plate while you dunk the rest!
  8. Heat a large skillet over medium-low heat, then melt a small amount of butter in the pan.  Add as many croissant halves as will fit, cut side down.  Let them cook for 3-4 minutes.
  9. Flip them over to the other side and cook for 2 more minutes.  Transfer to a plate and repeat with the remaining croissants.
  10. Serve a top and bottom piece together on a pretty plate, with butter, warm syrup, and strawberries and whipped cream.
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