Croissant French Toast With Boozy Sauteed Bourbon Pears

• 12 croissants, sliced in half (optional)
• 4 eggs, beaten
• 2 cups milk
• 1 teaspoon vanilla
• 1 tablespoon brown sugar
• 1/2 teaspoon cinnamon
• Pinch of salt

1. Mix all ingredients except croissants in a bowl and pour half the mixture into a large baking pan.
2. Place croissants side by side and pour over the last half of mixture.
3. They only need to soak for 1 1/2 minute. Watch them carefully, they can go from dry to muck in the blink of an eye. Soon as they feel springy, place them in a heated griddle that has been coated with butter (you could use Pam).
4. Cook until browned on bottom and flip over and repeat.
5. Place in a 200F oven while you cook the rest of them.
6. I usually serve these with syrup (your choice) and in the spring, sliced strawberries or blueberries and in the winter, sauteed bananas or sauteed pears in butter. (Listen, there is no skimping on French Toast)
7. Sauteed pears : 4 pears, quartered, cored, and peeled, cut into 2 or 3 wedges. 2 Tbsp. butter & 2 Tbsp. bourbon. Saute until golden, syrupy and wonderful.

croissants, eggs, milk, vanilla, brown sugar, cinnamon, salt

Taken from food52.com/recipes/8116-croissant-french-toast-with-boozy-sauteed-bourbon-pears (may not work)