Prepare coals on a grill and let heat reduce to a moderate heat.
In a blender
, combine eggs, cream, vanilla, cinnamon
, and nutmeg
. Blend until the ingredients are smooth. Set aside.
in half and remove the pit
. Brush the flesh side of each half with melted butter. Place the peaches on the grill for 5 minutes, or until the flesh side is evenly caramelized and begins to soften. Remove the peaches from the grill
them. Transfer to a bowl and add lemon juice
and sugar, to taste. Set the peach mixture aside.
Pour the egg batter
into a pie plate
. Dip the croissant halves into the batter, making sure that each side is coated. Place the croissants on the grill, flat side down. Grill for 1 to 2 minutes, or until the batter appears cooked and the croissant begins to darken; watch carefully, as they will cook quickly. Flip the croissants and grill on the other side for 1 to 2 minutes. Remove the croissants from the grill.
Place the bottom half of 1 croissant on a plate. Add 1/4 of the peach mixture and place the top half of the croissant
over the peaches. Pour Bourbon Pecan Maple Syrup
over the top and garnish with fresh mint
. Repeat with remaining croissants.