Eggnog French Toast
2 c eggnog
1 egg, slightly beaten
1/2 tsp cinnamon
6 Croissants
3 tbsps butter
In a shallow bowl, mix the eggnog, egg and cinnamon, stirring well. Slice the croissants lengthwise. Melt one
tablespoon of butter in a skillet or on a griddle. Dip 1 croissant half in the batter and place in the griddle. Repeat
with the remaining halves. Cook on each side for 1 to 1 1/2 minutes, or until golden brown. Use remaining butter
as needed. Remove to a serving platter. Serve at once with warm maple syrup. Yield: 6 servings.
Submitted By Dana
Witches Of The Craft® 