1. For French toast: 2. Slice croissants in half lengthwise. 3. Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture; coating well. 4. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add 4 halves and cook 2 minutes on each side or until golden brown. Repeat with remaining butter and croissant halves. Sprinkle with powdered sugar; top with sweetened whip cream and fresh strawberry syrup. 5. For sweetened whip cream: 6. Beat cream at medium speed with an electric mixer until soft peaks form. Add powdered sugar, beating until stiff peaks form. 7. For fresh strawberry syrup: 8. Combine all ingredients in a saucepan and let stand 30 minutes or until sugar has dissolved. Cook over low heat, stirring occasionally, 5 minutes or until warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
