Croissant French Toast with Fresh Strawberry Syrup
4 large day-old croissants
¾ cup milk
2 large eggs
1 tsp vanilla extract
3 tablespoons butter
Slice croissants in half lengthwise. Whisk together milk, eggs and vanilla. Pour into a shallow dish. Place croissant halves into egg mixture and allow to soak up mixture.
Melt butter on large griddle over medium heat. Place croissant halves on griddle and cook about 2-3 minutes on each side or until golden brown and slightly puffed.
Serve with fresh strawberry syrup and sweetened whipped cream.
Sweetened Whipped Cream
½ cup whipping cream
1-1/2 tablespoons powdered sugar
Beat cream at medium speed until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Refrigerate until ready to serve.
Fresh Strawberry Syrup
1 quart fresh strawberries, sliced
½ cup sugar
1 tsp grated orange zest
¼ cup orange juice
Combine sliced strawberries and sugar and let stand until sugar dissolves. Heat through in a skillet over medium low heat. Remove from heat and transfer to bowl. Add orange zest and juice and stir well. Serve warm over croissants.