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 Croissant
French Toast With Fresh
Strawberry Syrup
By Maralyn Hill and Brenda Hill
‘The Tandem Tasters’
We're at the Renaissance Ross Bridge
Golf Resort & Spa in Birmingham,
Alabama, and experiencing a lot of
southern food. This particular hotel has
teamed up with
Southern Living magazine to
feature two different recipes of
Southern Living at its breakfast buffet.
They were delighted to share one of the
recipes and gave us permission to share
with all of you. We'll have more local
fare coming in from this area soon.
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Croissant French Toast With Fresh Strawberry Syrup
Prep: 15 min. Cook: 4
minutes per batch Yield: Makes 4 servings
4 large day-old croissants
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract
2 tablespoons butter
3 tablespoons powdered sugar
Sweetened Whipped Cream (optional)
Fresh Strawberry Syrup
Directions:
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 non-stick skillet over medium heat. |
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Add four croissant halves and cook about 2
minutes on each side or until golden brown.
Repeat procedure with remaining butter and
croissant halves. Sprinkle with powdered
sugar, tip with Sweetened Whipped Cream, if
desired, and Fresh Strawberry Syrup.
Sweetened Whipped Cream
Prep: 5 min. Yield: Makes about 1 cup
1/2 cup whipping cream
1-1/2 teaspoons powdered sugar
Directions:
Beat cream at medium speed with
an electric mixer until salt peaks form. Add
powdered sugar, beating until stiff peaks
form.
Fresh Strawberry Syrup
Prep: 10 min. Stand 30 min. Yield: Makes
about 2 cups
1 quart fresh strawberries, sliced
½ cup sugar
¼ cup orange liqueur or orange juice
1 teaspoon grated orange rind
Directions:
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.
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 Maralyn
Hill and Brenda Hill,
(not related) have been working together as friends for over twenty
years. They have shared joys, sorrows, and worldwide adventures and
married men with the same last name. They are the authors of ‘Our Love
Affairs with Food & Travel - Recipes & Tips from Chefs Around the
World’, Master Chef Hervé Laurent’s ‘Cooking Secrets—The Why and How’,
and their new book '$uccess, Your Path to a Successful Book'.
Visit
www.booksbyhills.com
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