Croissant French Toast

Warning: if you make this croissant French toast for breakfast in bed, no one will get out of bed ever again.

Croissant French Toast 
(fresh berries, croissants, cinnamon + honey)
Makes 8 large slices.

What you need:
For the berry mash:
2 cups fresh berries, plus more for garnish
2 tablespoons water
1/4 cup  Savannah Bee Company Honey (we used Sourwood Honey)
For the French toast:
1 Croissant loaf, sliced into 8 - ¾-inch thick slices*
1/4 cup whole milk
1 teaspoon cinnamon
4 eggs
3 tablespoons Savannah Bee Company Honey (use your favorite!)
2 tablespoons room temperature butter, divided.
Powdered sugar, or fresh whipped cream for garnish

What to do:
1. Wash Up!

2. Make berry honey “syrup”: Slice any large berries in half. Stir together water, honey and berries in a small saucepan over medium heat until warmed through and the berries are starting to soften (about 5-10 minutes). Turn heat to low. Simmer for 5-10 minutes until the berry mixture thickens slightly. Cover and keep warm while making French Toast.

3. Prepare batter: In a small bowl, thoroughly whisk together whole milk, cinnamon, eggs, and 3 tablespoons honey. Move batter to a low baking dish for ease of dipping the croissant slices.

4. Cook French toast: Bring a skillet to medium - low heat. Evenly distribute a light coat of butter to the pan. Dip croissant slices in the batter, coating each side generously. Place in buttered skillet and let cook 2-4 minutes per side until golden brown.

To Serve: Serve warm with a light dusting of powdered sugar, fresh berries, berry honey syrup, and whipped cream.

*Pro Tip! If you can’t find a croissant loaf at your local bakery or grocery store, you can also use butter croissants sliced in half lengthwise!