CROISSANT BAKED FRENCH TOAST
My best friend and son's godfather introduced me to this recipe. It is a perfect holiday or Sunday brunch menu addition. It is easy to make and has a rich taste, so you can't help but feel a little fancy while eating it. We recently enjoyed this at a special family occasion, and now it is a favorite. I like to bake it, but it can also be made in a stovetop skillet. -Amanda Wilson, Milwaukee, Wisconsin
Provided by Taste of Home
Time 35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Using cooking spray, grease a 13x9-in. baking dish and set aside. , Slice croissants in half lengthwise. , In a large mixing bowl, whisk together eggs, cream, vanilla paste, cinnamon, orange zest and maple syrup. Submerge croissant halves in liquid until completely soaked. Arrange croissants in baking dish, overlapping slightly if necessary. Bake 25-30 minutes.
Nutrition Facts :
CROISSANT FRENCH TOAST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the blackberry syrup: In a saucepan, combine the blackberries, sugar and 1/2 cup water. Bring to a gentle boil and cook for 5 minutes on low. Stir in the cornstarch, then continue cooking, using a whisk or spoon to mash the larger pieces of blackberries. Remove from the heat when it's nice and thick.
- For the croissant French toast: Split the croissants in half through the middle.
- In a bowl, whisk together the half-and-half, sugar, vanilla, cinnamon and eggs. Dunk each croissant half into the mixture so that it's fully coated. Set the pieces aside on a plate.
- Heat a large nonstick skillet over low heat, then melt a small amount of butter in it. Add as many croissant halves as will fit, cut-side down, then increase the heat very slightly (don't go above medium low). Allow the pieces to cook on the first side for 3 to 4 minutes. Move them around in the skillet a bit to make sure they don't burn. When they're deep golden brown on the bottom, flip them to the other side and let them cook for another 2 minutes or so. Remove from the pan and cook the rest of the croissant halves.
- Serve a top and bottom piece together with butter, warm blackberry syrup and maple syrup, strawberries and whipped cream.
CROISSANT FRENCH TOAST
More like a scrumptious dessert than a main dish, this rich French toast is topped with a tangy raspberry sauce and a vanilla sauce that includes ice cream. I cut the croissants into shapes with a cookie cutter for my 4-year-old grandson, Patrick. He even asks for the "ice cream sauce" on pancakes! -June Dickenson Philippi, West Virginia
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugar and flour. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160°., Remove from the heat. Gently stir in ice cream and vanilla until ice cream is melted. Place plastic wrap over the surface of the sauce; cool., For berry sauce, combine raspberries and sugar in a saucepan. Simmer, uncovered, for 2-3 minutes. Remove from the heat; set aside., In a shallow bowl, beat eggs. Dip both sides of croissants in egg. On a griddle, brown croissants on both sides in butter. Serve with vanilla and berry sauces.
Nutrition Facts : Calories 1037 calories, Fat 73g fat (43g saturated fat), Cholesterol 528mg cholesterol, Sodium 433mg sodium, Carbohydrate 79g carbohydrate (52g sugars, Fiber 6g fiber), Protein 18g protein.
CROISSANT FRENCH TOAST
Steps:
- In a medium sized bowl, mix eggs, milk, cinnamon and vanilla. Wisk until well combined.
- With large teflon pan over medium heat, add one ounce of clarified butter. Then take one croissant at a time and dredge in egg mixture and grill cutside down first for approximately 3 minutes. Then carefully flip with a spatula. Do not press the croissant. After all croissants are cooked carefully shingle each croissant on a serving plate. Cover with a handful of fresh berries.
FABULOUS CROISSANT FRENCH TOAST
I got this recipe from my grandma. I love to make this recipe when we have company. It's easy but they think I worked very hard on it.
Provided by Kid Chef Kaelin
Categories Breakfast
Time 16m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Beat eggs and cream together, add triple sec, granulated sugar, orange zest and cinnamon and whisk together.
- Pour into a shallow bowl or pie plate.
- Dip each croissant half in mixture, turning once.
- Melt a few tablespoons of butter in skillet over medium heat, add as many croissant halves that will fit and fry until golden brown, repeat with any remaining croissants.
- Put on plate and sprinkle with powdered sugar, I also like to add a slice or two of oranges to each plate.
- Syrup and butter is optional, I like it with both, but my mom eats it plain.
- Cooking time is approximate.
Nutrition Facts : Calories 756, Fat 56.2, SaturatedFat 32, Cholesterol 421.8, Sodium 741.3, Carbohydrate 48, Fiber 2.8, Sugar 16.5, Protein 15.9
STUFFED CROISSANT FRENCH TOAST
Make and share this Stuffed Croissant French Toast recipe from Food.com.
Provided by Danny Beason
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow bowl wide enough to immerse croissant, whisk eggs until light yellow.
- Add milk, half& half, vanilla and seasonings and mix together.
- Slice croissant and spread cream cheese on bottom half.
- Lay sliced fruit on top of cream cheese and cover with top croissant half.
- Dip in egg mixture and fry in butter till brown.
- Flip over and brown other side.
Nutrition Facts : Calories 322.6, Fat 18.3, SaturatedFat 9.8, Cholesterol 157.1, Sodium 487.4, Carbohydrate 29.2, Fiber 1.5, Sugar 6.7, Protein 9.8
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- Add the croissant halves, one at a time, to the egg mixture. Submerge for 10 to 15 seconds, flipping once.
- Place coated halves in a large non-stick skillet with about 2 tablespoons melted butter with the cut side down. Cook for about 3 minutes over medium heat, flip, and cook for about 2 minutes on the second side, or until French toast is as browned as desired.
- Repeat battering and cooking process and adding more butter as necessary (my skillet only fits 3 halves at once).
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