INGREDIENTS
4
eggs, lightly beaten
3/4
cup milk
2
tablespoons brandy (optional)
1
tablespoon sugar
2
teaspoons vanilla
4
day-old croissants, halved horizontally
4
tablespoons butter or margarine, divided
PREPARATION:
- Beat eggs, milk, brandy, sugar and vanilla in wide shallow bowl. Add croissants, cut side down; let stand to coat, then turn to coat other side.
- Heat 2 tablespoons butter in large skillet over medium-low heat. Add croissant halves; cook until brown. Turn and cook other side. Remove and keep warm. Repeat with remaining butter and croissants. Serve warm with maple syrup.
Honey Butter
For a sweet spread that is terrific on everything from muffins to toast, combine equal amounts of softened butter or margarine and honey, then add a little vanilla extract. You'll want to keep a batch of this on hand to sweeten all your breakfasts.
This recipe appears in:
French Toast
