8 whole Croissants, split in half down the middle
5 whole eggs
1/4 cup milk
2 Tablespoons Organic Cane Sugar
2 Tablespoons Organic Brown Sugar
2 tablespoons Butter
1 teaspoon Ground Cinnamon
2 teaspoons Vanilla Extract
In a bowl, whisk together eggs, milk, cane sugar, cinnamon, and vanilla. Dip each croissant half into the mixture so that it’s fully coated.
Heat a large nonstick skillet over low heat, then melt 1 tablespoon butter with 1 tablespoon brown sugar. Add as many pieces as will fit, cut side down, keep the heat to medium-
low, OR brown sugar will burn!
Allow the croissant to cook on the first side for a few minutes. When it has caramelized, flip it to the other side until golden.
Repeat with remaining butter, brown sugar and croissants.
Serve with your favorite toppings, such as bananas, strawberries, maple syrup and whipped cream!