Caramelized Croissant French Toast

• 8 tablespoons butter (1 stick) melted
• 8 tablespoons packed light brown sugar
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoons grated fresh nutmeg
• 1 cup whole milk
• 3 eggs
• 1 tablespoon maple extract or vanilla extract
• 2 ripe bananas, sliced approx. 1/4 inch thick
• 4 large 2 day old croissants cut in half length wise
• Maple syrup
• Powdered sugar, optional
• Pecan pieces, optional
• Red raspberries, optional

1. 1.thoroughly mix first 4 dry ingredients in small bowl.
2. 2.thisk milk, eggs and extract in large rimmed bowl.
3. 3.tlace banana slices between croissants and press down on the croissants to flatten.
4. 4.tivide butter/sugar mix between 2 large skillets and heat over medium heat.
5. 5.tip each croissant into milk/egg mixture. Do not leave in mixture long since croissants can soak up liquid fast and can be difficult to put into skillet.
6. 6.then butter/sugar starts to turn brown and bubble (caramelize) put 2 croissants in each skillet.
7. 7.took until the edges turn crispy and center turns slightly brown, approximately 5 minutes. Turn and cook on other side, approximately 5 minutes. Watch carefully so the sugar/butter mixture does not burn the croissant.
8. 8.temove and dust with powdered sugar and serve with assorted toppings of maple syrup, pecans and berries.

butter, brown sugar, cinnamon, fresh nutmeg, milk, eggs, maple, bananas, croissants, maple syrup, powdered sugar, red raspberries

Taken from www.epicurious.com/recipes/member/views/caramelized-croissant-french-toast-50087970 (may not work)