Croissant French Toast with Fresh Strawberries!!

This one came to my attention by my cousin, Peggy. It is from my girl, Ree Drummond (The Pioneer Woman). Thanks Peggy and Ree!!
(serves 8)

8 whole butter* Croissants (a rounder shape is best)
5 eggs
1/4 cup half and half
2 T. Sugar in the Raw*
1 t. ground cinnamon
2 t. vanilla extract
Kerrygold* butter, for frying and serving
Warm syrup, for serving
Strawberries, hulled* and sliced*, for serving
Whipped cream, for serving

Split the croissants in half through the middle. In a bowl, whisk together eggs, half and half, sugar, cinnamon, and vanilla. Dunk each croissant half in the mixture so that it's fully coated. Let excess drip off*. Set pieces aside on a large platter. Heat a large nonstick skillet over low heat, then melt a small amount of butter. Add as many pieces as will fit, cut side down, then increase the heat very slightly (don't go above med.-low). Allow the toast to cook on the first side for 3-4 min. Move them around in the skillet a bit to make sure they don't burn. When those sides are a deep golden brown, flip them to the other side and let cook for another 2 min. or so. Remove from the pan and cook the rest of the croissant halves. Keep warm on a baking sheet in a 225 oven*. Serve a top and bottom pieces together with butter, warm syrup, strawberries and whipped cream. Absolute heaven!

"Real restraint is not weakness, for it arises out of genuine strength."

Happy Friday, Friends!!!!

Love,

Machete Milletti