milk or cream
Whisk the egg, cream, cinnamon and nutmeg together in a bowl. Slice the croissant in half, and dip the halves in the egg mixture.
The croissant didn't soak up the egg mixture very well, as you can see from the dry-looking croissant in the pan. I am not sure if they were not fresh and soft enough, or if the egg mixture was too thick, but it would have been tastier if they were more absorbent.
I fried up the bread, but watch out because the outsides brown really quickly. On the second pair I tried putting a little brown sugar in the batter, and it was good but I should have gone a little heavier and they wouldn't have even needed syrup!
I mixed the caramel sauce and maple syrup together, and they were a great compliment to the chopped apples and French toast. All in all, this was very good, but I don't think croissants make ideal toast candidates. It was kind of just like crispy croissant toast, which while awesome, doesn't have the same character as French toast with it's creamier center.