1 cup heavy cream
1 teaspoon ground cinnamon
8 tablespoons butter divided
8 large croissants halved
Whisk together eggs, cream, and cinnamon. In a skillet melt 2
tablespoons butter over medium heat.
Dip croissants halves in egg mixture and coat both sides. Remove from
mixture and place in skillet.
Cook until brown. Set aside and keep warm.
Courtesy of Franklin Dye