TLC Cooking "Croissant Toast"

Croissant Toast

by the Editors of Publications International, Ltd.

YIELD Makes 4 servings
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INGREDIENTS

4	eggs, lightly beaten
3/4	cup milk
2	tablespoons brandy (optional)
1	tablespoon sugar
2	teaspoons vanilla
4	day-old croissants, halved horizontally
4	tablespoons butter or margarine, divided

PREPARATION:

Beat eggs, milk, brandy, sugar and vanilla in wide shallow bowl. Add croissants, cut side down; let stand to coat, then turn to coat other side.
Heat 2 tablespoons butter in large skillet over medium-low heat. Add croissant halves; cook until brown. Turn and cook other side. Remove and keep warm. Repeat with remaining butter and croissants. Serve warm with maple syrup.

Honey Butter

For a sweet spread that is terrific on everything from muffins to toast, combine equal amounts of softened butter or margarine and honey, then add a little vanilla extract. You'll want to keep a batch of this on hand to sweeten all your breakfasts.

This recipe appears in: French Toast