Recipe - Croissant Toast

4 Eggs; slightly beaten
Three fourths cup Milk
2 tablespoon Brandy (optional)
1 tablespoon Sugar
2 teaspoon Vanilla extract
4 Day old croissants; halved
horizontally
4 tablespoon Butter or margarine; divided

Beat eggs, milk, brandy, sugar and vanilla in wide shallow bowl. Add
croissants, cutside down, let stand to coat, then turn to coat other side.
Heat 2 tbsp 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 or
honey butter.

Honey butter: For a sweet spread that is terrific on everything from
muffins to toast, especially croissant toast, combine equal amounts of
softened butter and honey, then add a little vanilla extract. You'll want
to keep a batch of this on hand.
Posted to EATL Digest by Sue Albro SALBRO@OCMVM.CNYRIC.ORG on Nov 25,
1997