Croissant French Toast

A Christmas treat that we tested out this year.
From A Pretty Life in the Suburbs

1 lbs fresh strawberries
1/2 - 2/3 cup granulated sugar

4-6 large croissants
3/4 cup milk
2 eggs
1 tsp vanilla

powdered sugar
whipped cream

Start the strawberry syrup the night before for easier prep.
Cut the strawberries into quarters and add them to a saucepan with the sugar (add the sugar to taste).
Cook on low-medium heat until the mixture is a syrup like consistency, and the strawberries are cooked.
You can puree it at this point if you want the syrup smoother.

For the French toast-
Whisk together the milk, eggs and vanilla.
Cut the croissants into halves horizontally then dip them into the egg mixture, coating well.
Cook the croissants on a large non-stick surface until golden brown, making sure to flip half way through (about 2 minutes on each side).

To serve, top French toast with the strawberry syrup, whipped cream and powdered sugar.