Thursday, December 9, 2010

Buttery French Toast

This recipe was inspired by miss Paula Deen. With that being said, you should know going into it that this is not a figure-friendly recipe. It is, however, oh so yummy. This is not your ordinary French Toast recipe, this is jazzed up by using a croissant  instead of plain white sandwich bread I grew up with.

  • 1 Croissant
  • 1 Egg
  • 1 tsp Cinnamon
  • 2 tbsp Butter
  • 1 tsp Vanilla Extract
  • 2 tbsp Water (you can also use milk if you'd like)

1. Melt butter in a pan on medium heat.

2. While butter is melting beat egg, cinnamon, vanilla and water in a bowl. 

 3. Slice the croissant in half so that it makes 2 slices. Using a knife with a serrated edge is easiest.

4. Dip each half into the cinnamon mixture.

5. Fry the croissant halves in the melted butter for 2-3 minutes per side. You'll know it's done when each side has a thin crust.

6. Garnish with some powdered sugar and syrup (you can even add some nuts if you'd like) and enjoy!

My favorite part of making this dish was the aroma of the cinnamon and butter together when the croissant was frying. Using a croissant instead of plain sandwich bread really adds a special touch to the dish. When you bite into this French Toast, you get hit with the savory flavor of the butter, the sweetness of the powdered sugar and syrup, and the richness of the croissant all at once. I thoroughly enjoyed this dish!

 This recipe yields 1 mouthwatering serving.

In true Paula Deen fashion I'll leave you with this,

Enjoy Y'all!

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