Recipe courtesy of Paula Deen
Save Recipe Print
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
8 servings
Level:
Easy
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.

In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.

More from:

Breakfast

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

French Toast

Recipe courtesy of Robert Irvine

Bananas Foster

Recipe courtesy of Ree Drummond

Breakfast Sausage

Recipe courtesy of Alton Brown

Breakfast Burrito

Recipe courtesy of Ellie Krieger

Breakfast Burrito

Recipe courtesy of Food Network Kitchen

Breakfast Casserole

Recipe courtesy of Food Network Kitchen

Acai Breakfast Bowl

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories