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Croissant French Toast with Fresh Strawberry Syrup

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A delicious French toast, made with croissants and served with a strawberry compote, this unusual and delicious variation on French toast is really a winner.

Makes 4 servings

4 large croissants -- day-old (stale)
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract (use 2 tsp if you like)
2 tablespoons butter
whipped cream -- (optional topping)
Fresh Strawberry Syrup (see below)
Powdered sugar

Slice croissants in half lengthwise. Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well. Melt 1 tablespoon butter in a large nonstick skillet (or griddle) over medium heat. Add four croissant halves, and cook about 2 minutes on each side or until puffy and golden brown. Repeat procedure with remaining butter and croissant halves. Sprinkle with powdered sugar; top with Whipped Cream if desired, and Fresh Strawberry Syrup. Serving Ideas: Sprinkle a few blueberries on top for a colorful presentation.

NOTE: If croissants are not stale, they will not absorb the batter as fully, and will not plump as much when cooked.

Fresh Strawberry Syrup (for Croissant French Toast)

A simple, yet delicious, syrup made from strawberries and sugar, to make for a very special dish.

Makes 2 cups

1 quart fresh strawberries -- sliced
1/2 cup sugar
1/4 cup orange juice
1 teaspoon orange rind -- grated

Combine all ingredients in a saucepan, and let stand 30 minutes or until sugar dissolves.
Cook over low heat, stirring occasionally, 5 minutes or until warm. Serve over Croissant French Toast