Croissant French Toast with Fresh Strawberry Syrup

This is SO completely yummy, it's scary. A friend of mine had this for Mother's Day and posted the recipe on her blog. I had to try it. So here it is..........

the goods:

4 large day-old croissants

3/4 c. milk

2 large eggs

1 tsp. vanilla

2 T. butter

3 T. powdered sugar

1. Slice the croissants in half lengthwise.
2. Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well.
3. Melt 1 T. butter in a large skillet over medium heat. Add 4 croissant halves, and cook for about 4 minutes on each side or until a golden brown.
4. Sprinkle with powdered sugar; top with sweetened whipped cream and fresh strawberry syrup.

Fresh Strawberry Syrup

1 quart fresh strawberries, sliced

1/2 c. sugar

1/4 c. orange liqueur or orange juice

1 tsp. grated orange rind

1. Combine all ingredients in a saucepan and let stand for 30 minutes or until sugar dissolves. Cook over low heat, stirring occasionally, 5 minutes or until warm.

Mountain Pancakes

We used to have these all the time growing up. I think they are technically called German Pancakes, but as a child we always called them Mountain Pancakes because when they came out of the oven, they really looked like mountains.

the goods:

3-4 T. butter

1 c. milk

1 c. flour

6 eggs

1/2 tsp. salt

1. Pre-heat oven to 425 degrees.
2. In a 9x13 pan, melt butter in the oven.
3. Meanwhile, mix the next for ingredients with a mixer. Blend well.
4. When butter is melted, pour mix into your hot pan and place immediately back in to the oven.
5. Bake @ 425 degrees for 25 minutes.
6. Cut into squares and serve with jam, honey, syrup, or powdered sugar.