CROISSANT FRENCH TOAST

4 large day-old croissants
3/4 cup milk
2 large eggs
1 tsp vanilla extract
2 tbsp butter
3 tbsp powdered sugar

Slice croissants in half crosswise.

Whisk together milk, eggs and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well.

Melt 1 tbsp butter in a large nonstick skillet over medium heat. Add four croissant halves and cook about 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and croissant halves. Sprinkle with powdered sugar.

Serve with your favorite sliced fresh fruit or syrup.

Makes 4 servings.

From Southern Living magazine.