Rummy Croissant French Toast w/ Angostura

I try to put rum in everything and since I’ve been doing brunch at home I’m exploring ways to add rum in my favorite breakfast foods. Today I made Rummy Croissant French Toast with a Rum Strawberry Syrup situation. I winged it mostly but it came out amazing. I used Angostura in both the French toast mixture and the strawberry situation. Theres something about fruit and rum that just go together, and when you put that on top of a baked french toast you have yourself a masterpiece.

Mix all the wet ingredients together (milk, eggs, cream, bitters, rum, sugar, vanilla, cinnamon). Cut each croissant in half like you’re making a sandwich. Dip all the bottom halves of the croissants in the french toast mixture and arrange in a buttered pan. Repeat with the top halves and arrange on top. Pour any remaining mixture on top of the croissants. Cover and let chill for 3 hours or overnight. Cover your pan with foil and bake for 30 min at 375 on the medium rack. Take the foil off and bake for another 20-25min. Let it cool before serving with your favorite fruits, syrup, ice cream, and butter.

Ingredients

• 9-12 Croissants

• 8 Eggs

• 1 Cup Milk

• 1 & 1/3 Cup Heavy Cream

• 1/3 Cup Angostura Rum

• 1 Teaspoon Angostura Bitters

• 2 Tablespoon White Sugar

• 1 Tablespoon Vanilla Extract

• 1 Tablespoon Ground Cinnamon