“Christmas French Toast” by Anna Brown

5 eggs, beaten
6 croissants, baked
1/2 cup milk
1/4 tsp salt
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. vanilla

Slice croissants in half lengthwise. Beat eggs and vanilla gradually adding milk, cinnamon and nutmeg. Line large baking dish with croissants. Pour milk and egg mixture over croissants. Refrigerate overnight. Remove from refrigerator and place each croissant into lightly greased or spayed glass baking dish. Bake at 350 degrees for 30 minutes. Serve with syrup and or fruit.