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Cinnamon Croissant French Toast

Chef Chris and Thomas Medeiros
Restaurant/Operation Word of Mouth, Sarasota, Fla.
Menupart Breads, Eggs, Cheeses and Dairy 
Daypart Breakfast
Region American

Yield: 6 servings
Large eggs 4
Half and half 4 cups
Sugar 2 Tbsp.
Vanilla extract 1 Tbsp.
Cinnamon 1 Tbsp.
Day-old croissants 6
Blueberries 3 cups
Toasted almonds 1 cup
Powdered sugar as needed
Whipped cream 3 cups
1. Wisk together eggs, half and half, sugar, vanilla and cinnamon. Soak croissants in egg batter 10 minutes.

2. Grill croissants until golden brown and cooked through. To serve, top with fresh blueberries, toasted almonds and powdered sugar. Serve with freshly whipped cream.

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