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Butter, for greasing skillet

1/3 cup half and half

3 eggs

1 tsp vanilla

4 croissants, split lengthwise

Sliced strawberries, raspberries, blueberries, and blackberries

1 tbsp berry jam

Applecreek Orchard Bourbon Chocolate Sauce, for serving


Heat a nonstick pan or griddle over medium heat and grease with butter. In a shallow dish, whisk together the half and half, eggs, and vanilla. Briefly dip the croissants in this mixture on both sides to coat and cook until browned on both sides. In a small bowl, toss the berries with the berry jam. Serve the French Toast warm, topped with berry mixture and drizzled with chocolate sauce.

Aired on 2/12/2017