| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Breads, Cheese/eggs |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Eggnog-flavored skim milk |
| 1 |
|
Egg, slightly beaten |
| 1/2 |
ts |
Cinnamon |
| 6 |
|
Croissants |
| 3 |
tb |
Butter |
|
|
Indianapolis Star |
|
|
20 December 1995 |
INSTRUCTIONS
In a shallow bowl, mix the eggnog, and and cinnamon. stirring well.
Slice the croissants lengthwise.
Melt one tablespoon of butter in a skillet or on a griddle.
Dip 1 croissant half in the batter and place in the griddle. Repeat with
the remaining halves. Cook on each side for 1 to 1 1/2 minutes, or until
golden brown. Use remaining butter as needed. Remove to a serving
platter.
Serve at once with warm maple syrup.
Per serving:
: 19g fat
: 52mg cholesterol
: 9g protein
: 40g carbohydrates
: 543mg sodium
Submitted by John Hartman Indianapolis, IN
19 Nov 1996
Posted to MM-Recipes Digest V4 #290 by cro-magnon@juno.com on Nov 6, 1997
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