Slice each croissant in half lengthwise and set aside.
4 croissants
Add the half and half, sugar, eggs, and vanilla to a large mixing bowl whisking together just until evenly combined. Add the sliced croissants to the mixture, submerging and soaking them for 2 minutes.
1 1/4 cups half and half, 1/4 cup sugar, 2 large eggs, 1 tsp vanilla extract
Add the butter to a large nonstick skillet and melt over medium low heat.
2 tbsp salted butter
Using tongs remove the croissants from the mixture, allowing excess egg mixture to drain off thoroughly, and add them to the hot butter- cut side down.
Cook until golden brown and crispy on the bottom, about 3-4 minutes, then flip and cook another 3-4 minutes- just until crispy and golden brown on the other side. Transfer them to a waiting plate.
Serve warm with fresh berries on the side and a drizzle of syrup overtop.
fresh fruit and/or berries, syrup