1. In shallow bowl, whisk together evap. milk, egg beaters (or egg), sugar, and cinnamon.
2. In large cast iron skillet, melt 1 tablespoon butter. Dip each side of all 4 halves of croissants in the egg/milk mixture (do not saturate). Place on pan in melted butter and cook til browned on bottom. Add other tablespoon of butter and flip croissants over to finish browning other side. Place in warm oven on and oven-safe plate covered with foil to keep warm.
3. Meanwhile, prepare toppings. In same pan, melt 1 tablespoon butter over medium heat. Add peaches to pan and sprinkle with cinnamon/sugar. Toss to coat with butter and cook for about 2 minutes, til softened but not mush.
4. In small microwave-safe bowl, melt white chocolate with 1 tablespoon canola oil or butter for about 30 seconds. Stir til smooth and mix 1 tablespoon raspberry jam.
5. Melt the chocolate chips with 1 tablespoon canola oil or butter in microwave the same way as you did the white chocolate.
6. Spread the white chocolate/raspberry mixture over croissants. Top with the peaches, then top with the remaining 2 tablespoons of raspberry jam. Drizzle with the chocolate sauce, then drizzle with caramel sauce (
click here for our homemade caramel sauce recipe). 7. Serve warm. Makes 2-4 servings.
