Croissant French Toast With Pecans

Ingredients

• 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

Preparation

1. 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.