Stuffed French Toast

The long anticipated first entry for 2008, my recipe for stuffed french toast!

one croissant per person
one egg per croissant
milk
1 tsp vanilla
orange zest
cream cheese or creme fraiche
dried fruit or fruit compote (dried cherries are preferred)
maple syrup

Mix egg, milk and vanilla in flat bottom mixing bowl, add orange zest. Partially slice open croissant leaving part of the croissant halves attached. Spread cream cheese or creme fraiche inside croissant and fill with dried fruit or fruit compote. Press halves together making sure they are secure and filling will not spill out. Bath in egg batter on both sides of croissant. Place on pre-heated frying pan and gently press down with the back of a spatula. Let cook for a few minutes and flip. Make sure evenly cooked on both sides. Serve with maple syrup and enjoy!