Prepare the Batter: In a medium bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon until smooth.

Slice Croissants: Halve the croissants lengthwise for even soaking.

Soak Croissants: Dip each croissant half into the batter, ensuring it absorbs the mixture but doesn’t become overly soggy.

Cook: Heat a non-stick skillet or griddle over medium heat and add a small amount of butter. Cook the soaked croissants for 2-3 minutes per side until golden brown and crispy.

Serve: Transfer to plates and top with maple syrup, powdered sugar, and fresh fruit if desired.

Use slightly stale croissants for better batter absorption without becoming mushy.

Add a pinch of nutmeg to the batter for a warm, aromatic flavor.

Serve with whipped cream or a dollop of yogurt for an indulgent touch.