I got this recipe from my dear friend Carla Yetter who has since retired from teaching and is now in the process of building a new home with her husband in their home town. The end result is this yummilicious buttery perfection!
I love this recipe served with warm raspberry or blueberry syrup. Carla always served hers with raspberries on top.
Mix together eggs, cinnamon, almond flavored syrup and half and half.
Split croissants, dip into egg mixture to coat. Brown on a non-stick surface about 4 minutes each side.
Serve with butter, syrup and powdered sugar on top (Optional).
Please note: There is a picture of Almond Extract in the ingredients. I used about a teaspoon of this because the only coffee flavor syrup I had on hand was French Vanilla. Don't make this mistake! Get the Almond Syrup and follow the directions--no substitutions!