Ingredients:
Courtesy of Chef Paul McCullough Makes eight servings 4 croissants, cut in half Egg Mixture 4 eggs 1/2 cup half-and-half 1/2 cup Starbucks Natural Fusions Cinnamon, brewed double-strength* 4 tablespoons salted butter Topping 1 cup real maple syrup 1/4 cup brewed Starbucks Natural Fusions Cinnamon (optional) 2 medium pears, sliced thin

Instructions:
In medium bowl, beat eggs with half-and-half and coffee. Heat large cast iron or nonstick pan over medium heat. Dip both sides of croissant in egg mixture. When skillet is hot, add butter and allow to get a little bubbly. Add 4 croissant halves to skillet at a time. Cook about 2-2.5 minutes until crisp and golden. Flip and cook additional 1.5 minutes on other side. Remove from pan and top with freshly sliced pears. To add a little kick to your maple syrup, just mix 1 part Starbucks Natural Fusions brewed coffee with 4 parts real maple syrup. Serve warm. Serve with a cup of Starbucks Natural Fusions Vanilla. *To prepare double-strength Starbucks Natural Fusions, brew using 4 tablespoons ground coffee per 6 ounces water.