Croissant French Toast With Roasted Pecans And Maple Syrup Recipe
Butter Croissants, Soaked in Eggs and Cinnamon. Topped with Toasted Pecans, Powdered Sugar. With Maple Syrup, Fresh Fruit and Herb Roasted Potatoes
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Ingredients
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Croissant French Toast
Toppings
Herb Roasted Potatoes
Method
Prepare the Croissant French Toast
Make the Egg Mixture
In a large bowl, whisk together the eggs, milk, ground cinnamon, and vanilla extract until well combined.
Soak the Croissants
Slice the butter croissants in half and dip each half into the egg mixture, allowing them to soak for a few seconds.
Cook the Croissants
In a skillet over medium heat, melt 1 tablespoon of butter. Add the soaked croissants and cook for about 3-4 minutes on each side until golden brown. Repeat with remaining croissants.
Prepare the Toppings
Prepare the Herb Roasted Potatoes
Roast the Potatoes
Preheat the oven to 400°F (200°C). Cut the potatoes into bite-sized pieces, toss with olive oil, fresh herbs, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.