Croissant French Toast
4 servings

Ingredients

5 large eggs
1 cup half-and-half
1 Tbsp. sugar
1/2 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
4 croissants, split horizontally
Pure maple syrup, warmed
Fruit compote (optional)

Preparation
Whisk eggs, half-and-half, sugar, cinnamon, and nutmeg in a large bowl to blend. Preheat the panini press to 350 degrees. Dip croissants one at a time in egg mixture; turn to coat both sides evenly. Lift croissants from batter, allowing excess to drip back into bowl. Place 3 croissants (or however many will fit without crowding) on press; close press. Cook until lightly browned on both sides and just cooked through, about 4 minutes. Place 2 halves on each plate. Serve croissants with warm syrup and fruit compote, if desired.