In a shallow bowl, mix the eggnog, and and cinnamon. stirring well. Slice the croissants lengthwise. Melt one tablespoon of butter in a skillet or on a griddle. Dip 1 croissant half in the batter and place in the griddle. Repeat with the remaining halves. Cook on each side for 1 to 1 1/2 minutes, or until golden brown. Use remaining butter as needed. Remove to a serving platter. Serve at once with warm maple syrup. Per serving: : 19g fat : 52mg cholesterol : 9g protein : 40g carbohydrates : 543mg sodium Indianapolis Star 20 December 1995 Submitted by John Hartman Indianapolis, IN 19 Nov 1996 Posted to MM-Recipes Digest V4 #290 by cro-magnon@juno.com on Nov 6, 1997