Thursday, November 19, 2009

Croissant French Toast with Pecans

Whisk together 3/4 cup half-and-half, 3 large egg and 1 tsp. vanlla extract. Dip 4 day-old croissants, halved, into mixture. Cook 1/2 cup chopped roasted pecans, 1/2 cups honey and 2 Tbsp butter in a saucepan until hot. Keep warm. Melt 1 Tbsp butter in non-stick skillet or griddle over medium heat. Add 4 croissant halves, cook until golden brown. Repeat. Serve with honey mixture. Makes 4 servings.

No comments: