Recipe of the Day: Croissant French Toast

French toast was the first thing that I learned to make in a skillet. It was so delicious that everytime I went to my sister's house to spend the night, she and her husband would get me to cook it. My dad is the one that taught me how to make great french toast. It is something that holds a dear place in my heart, if it's not too weird to say so. My point is, I was extremely excited out a recipe that put a nice twist on such a traditional dish. Emma from Food Coma said that she went to Nashville recently—which is where I am from—and got to try this dish there. I'm a little jealous that she discovered this amazing dish in my hometown and I didn't even know it existed. But jealousy aside, I decided to cook this up last night. I went to Dillon's (fun-fact: Dillon's is called Kroger in Tennessee and I still haven't adjusted to the name change) after work yesterday and picked up some croissant dough. It was easier to do this rather than to buy already baked ones, that way I could bake them unrolled. After I baked the croisssant dough, I dipped it into a mixture of eggs and milk, then threw it on my skillet to cook. It turned out amazing. I have quite a few French toast tricks up my sleeve, and I am so excited to add this one. It gives you the great flavor of traditional french toast, but with less bread and not as soggy once the syrup settles in. I'm a huge fan and I would reccomend this super-easy recipe to anyone.—Hope Noble

• Croissant dough
• 2 Eggs
• Milk
• Syrup
• Powdered Sugar
• Fruit

• Unroll croissant dough and place on a cooking sheet
• Crack 2 eggs in a bowl and add 1/4 cup of milk, stir until blended

• Bake croissants for 10 minutes at 375 degrees
• Remove from oven, let cool
• Dip baked croissants in egg/milk mixture
• Cook in a skillet over medium heat, flipping over after each side has been cooked
• Serve on a plate with syrup, powdered sugar, and fruit