6 large croissants
6 eggs 3/4 cup light cream or half and half
Zest from half a lemon 1/2 tea lemon extract (optional)
6 Tbsp lemon curd 1 quart of strawberries (or a mix of whatever berries you want)
2 Tbsp sugar 1 cup strawberries 2 Tbsp sugar
Cut croissants in half In a flat pie dish or baking dish lightly beat the eggs Whisk in the cream, lemon zest, and lemon extract.Lay the croissant half one at a time into the egg mixture cut side down
Turn and when soaked place cut side up on a baking tray lined with parchment or lightly greased
Up to this point you can prepare the night before, cover with saran wrap and place in the refrigerator overnight
Preheat the oven to 350F Place the baking sheets in the oven and bake for 15 min, switching the baking trays between the racks at 10 min
Prepare the fruit by washing, stemming and slicing the strawberries.
Toss with the sugar and allow to stand Take the cup of strawberries, add the Tbsp of sugar and puree in a small food processor or mash by hand.
Remove the baked croissant halves from the oven Spread with the lemon butter on the cut face
Place the bottom half on a plate and pile with 3/4 cup of berries
Place the top half of the croissant on top of the berries Drizzle with 2 Tbsp of the strawberry puree
Serve with pancake syrup and whipped cream. (Both optional)