Ingredients
- 2 fresh croissants, cut through the center length-wise (to make open faced sandwich)
- 1-2 eggs, beaten
- Sprinkle of cinnamon
- Sprinkle of allspice
- Splash of milk
- 1/2 cup Flippin Nuts cashews
- 1 cup strawberries
- 4-6 tablespoons pure maple syrup, warm if desired
Instructions
- Puree half the strawberries with the maple syrup.
- Add cashews and pulse a couple of times, keeping some of the texture of the nuts.
- Slice rest of the strawberries and set aside to use as garnish.
- Combine eggs, milk and spices.
- Dip croissant, cut half (inside) only, into egg mixture.
- Place croissant, dipped side down, into a hot buttered pan or skillet and cook until slightly brown.
- Serve croissant French Toast with cashew maple strawberry sauce and garnish with sliced strawberries.