By no means can I take credit for this recipe, this is a favorite of my sister Lindsey’s that she makes for me often (she knows I have a bit of a sweet tooth) , but it is truly out of this world delicious. Begin by roasting the peaches for about 30 minutes in the oven, which is the perfect amount of time to prep and cook the French toast. So if your in need of a fancy-smancy but really quick breakfast this is sure to wow anyone who you will be making this for. So go ahead and give this recipe a try, I mean really , who wouldn’t love a warm buttery flakey croissant dunked in vanilla cream and pan seared in buttery goodness…
3 ripe peaches
2 T. maple syrup
-begin by pealing and slices peaches. place sliced peaches onto a sheet pan, making sure to spread them into a single layer. drizzle 2 T. of maple syrup onto peaches, then place in a preheated 375 oven. bake for 25-30 until peaches are tender.
Croissant French Toast
1 T vanilla extract
2 T powder sugar
pinch of cinnamon
3/4 C milk
-begin by cracking egg onto a shallow dinner plate. beat egg lightly. add vanilla, powder sugar, and cinnamon then beat lightly again. pour in milk and stir to combine.
– slice the croissants in half lengthwise. place cut side down of each croissant into egg mixture and let it sit for a few minutes, flip the bread over and let the other side absorb the egg mixture for another few minutes.
– heat a large skillet over medium high heat and add a few tablespoons of butter, gently place bread into skillet and brown on both sides.
– serve toast with peaches placed onto, a sprinkle of powdered sugar, and lots of maple syrup. enjoy….