Croissant French Toast With Pecans

Southern Living
Makes 4 servings


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3/4 cup half-and-half
3 large eggs
1 teaspoon vanilla extract
4 day-old croissants, halved
1/2 cup chopped toasted pecans
1/2 cup honey
3 tablespoons butter, divided


Prep: 20 Minutes
Total: 20 Minutes

Whisk together half-and-half, eggs, and vanilla. Dip croissant halves into mixture. Cook pecans, honey, and 2 Tbsp. butter in a saucepan until hot. Keep warm. Melt 1 Tbsp. butter in a nonstick skillet or griddle over medium heat. Add 4 croissant halves; cook until golden brown. Repeat. Serve with honey mixture.

Created date

October 2009