Croissant French Toast

• 8 whole Croissants (a Rounder Shape Is Best)
• 5 whole Eggs
• 1/4 cups Half-and-half
• 2 Tablespoons Sugar
• 1 teaspoon Ground Cinnamon
• 2 teaspoons Vanilla Extract
• Butter, For Frying And Serving
• Warm Syrup, For Serving
• Strawberries, For Serving (optional)
• Whipped Cream, For Serving (optional)

1. Split the croissants in half through the middle.
2. In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla. Dunk each croissant half into the mixture so that it's fully coated. Set pieces aside on a plate.
3. Heat a large nonstick skillet over low heat, then melt a small amount of butter. Add as many pieces as will fit, cut side down, then increase the heat very slightly (don't go above medium-low).
4. Allow the toast to cook on the first side for 3 to 4 minutes. Move it around in the skillet a bit to make sure it doesn't burn. When it's deep golden brown on the surface, flip it to the other side and let it cook for another 2 minutes or so.
5. Remove from the pan and cook the rest of the croissant halves.
6. Serve a top and bottom piece together with butter, warm syrup, strawberries, and whipped cream. Absolute heaven!

croissants, eggs, ubc, sugar, ground cinnamon, vanilla, butter, syrup, strawberries, cream

Taken from tastykitchen.com/recipes/breakfastbrunch/croissant-french-toast/ (may not work)