Decadent French Toast

2 (day-old) croissants
¼ cup cream cheese
8 fresh strawberries
3 eggs
½ cup half-and-half
3 TB sugar
1 tsp vanilla extract
Butter or margarine for frying
Confectioners’ sugar

Slice croissants lengthwise to make a butterfly shape. Spread 1 tablespoon cream cheese on the inside of each croissant half. Slice 4 strawberries and place slices on cream cheese. Fold halves together to reform croissants. In a medium bowl, whisk together eggs, half-and-half, sugar and vanilla. Soak croissants, dipping both side in batter, but do not allow them to become soggy. In a skillet, fry croissants on both sides in butter or margarine until thoroughly cooked and golden brown. Garnish with remaining berries (sliced). Dust with confectioners’ sugar. Makes 2 servings.