4 large day-old croissants
3/4 cup milk
2 large eggs
1 teaspoon vanilla
2 tablespoons butter
3 tablespoons confectioners sugar
Sweetened Whipped Cream (optional):
1/2 cup whipping cream
1 1/2 tablespoons confectioners sugar
Fresh Strawberry Syrup:
1 quart fresh strawberries, sliced
1/2 cup sugar
1/4 cup orange liqueur or orange juice
1 teaspoon grated orange rind
Slice croissants in half lengthwise. Whisk together milk,
eggs, and vanilla. Pour into a shallow dish. Dip croissant halves
into egg mixture, coating well. Melt 1 tablespoon butter in a
large nonstick skillet over medium heat. Add four croissant
halves, and cook about 2 minutes on each side or until golden
brown. Repeat procedure with remaining butter and croissant
halves. Sprinkle with confectioners sugar; top with Sweetened
Whipped Cream, if desired, and Fresh Strawberry Syrup.
Fresh Strawberry Syrup: Combine all ingredients in a saucepan,
and let stand 30 minutes or until sugar dissolves. Cook over low
heat, stirring occasionally, 5 minutes or until warm.
Sweetened Whipped Cream: Beat cream at medium speed with an
electric mixer until soft peaks form. Add confectioners sugar,
beating until stiff peaks form.
Yield: 4 servings.
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