- 2 eggs
- 4 ounces heavy cream
- 2 croissants, halved
- 2 clementines, peeled and chopped
- 2 ounces white chocolate, grated
Whisk eggs and cream together in a medium bowl. Dip croissant halves into the mixture to coat, then place on a nonstick baking tray.
Arrange clementines and white chocolate on croissant half, put tops on and bake at 425º F for 6 to 8 minutes.
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