Dirty Eatin’ with the Bass Clef Chef: French Toast pt. 2

Hey it has been a while since the last Dirty Eatin’ post so let’s get back in the swing of things with a improved version of an older recipe.

French as F**k Toast

15 Croissants (day old preferred)
12 eggs
3/4 cup heavy whipping cream
2 tbs. maple syrup
2 tsp. cinnamon
1 tsp. vanilla extract
powdered sugar

Preheat oven to 250 degrees

Beat together eggs in a large bowl. While continuously stirring, add heavy whipping cream, syrup, cinnamon, and vanilla extract. Once combined set aside.
Cut croissants in half, dip into egg mixture for 5 seconds and pan fry for 2 minutes on each side. Move croissants into preheated oven and cook for 15 minutes or until custard is set. Sprinkle with powdered sugar, serve with bacon and enjoy.