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Croissant French Toast with Fruit Compote

July 3, 2010

CROISSANT FRENCH TOAST WITH FRESH FRUIT COMPOTE when having guests staying for the weekend is a wonderful breakfast to prepare.


9 croissants, halved
2 eggs
3 cups milk
1 teaspoon sugar
1/2 stick butter
1 pint strawberries, chopped
1 pint raspberries
1 pint blueberries
1 pint blackberries

1.  In medium bowl, beat together eggs, milk and sugar.

2.  On medium/high heat, melt a tablespoon of butter in a skillet or frying pan.  Dip one croissant half in batter and place in pan.  You should be able to place three halves in pan.  When brown on one side, flip over and brown the other side.

3.  In another medium bowl, mix all the berries and then spoon over french toast.

SERVES: 6-8  | TIME: 20 minutes

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