- 4 eggs
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 peaches
- 2 tablespoons butter, melted
- 1 lemon, juiced
- 2 tablespoons sugar
- 4 croissants, sliced in 1/2 lengthwise
- Bourbon Pecan Maple Syrup, recipe follows
- Fresh mint sprigs, for garnish
Prepare coals on a grill and let heat reduce to a moderate heat.
Slice peaches in half and remove the pit. Brush the flesh side of each half with melted butter. Place the peaches on the grill for 5 minutes, or until the flesh side is evenly caramelized and begins to soften. Remove the peaches from the grill and dice them. Transfer to a bowl and add lemon juice and sugar, to taste. Set the peach mixture aside.
Pour the egg batter into a pie plate. Dip the croissant halves into the batter, making sure that each side is coated. Place the croissants on the grill, flat side down. Grill for 1 to 2 minutes, or until the batter appears cooked and the croissant begins to darken; watch carefully, as they will cook quickly. Flip the croissants and grill on the other side for 1 to 2 minutes. Remove the croissants from the grill.
Place the bottom half of 1 croissant on a plate. Add 1/4 of the peach mixture and place the top half of the croissant over the peaches. Pour Bourbon Pecan Maple Syrup over the top and garnish with fresh mint. Repeat with remaining croissants.