Baked Croissant And Amaretto French Toast Recipes

AMARETTO FRENCH TOAST

Steps:

• Place French bread slices in a 13x9 inch baking dish.
• In a mixing bowl, add eggs, milk, brown sugar, almond extract, nutmeg, and Amaretto; whisk to combine.
• Pour mixture over bread slices; set stand 2 1/2 minutes; turn bread slices over and let stand 2 1/2 more minutes.
• May chill for 8 hours if desired.
• Melt butter at 400° in a 15x10 inch jelly roll pan; tilt pan to coat evenly with melted butter.
• Place bread slices into coated pan.
• Bake at 400° for 15 minutes; turn; bake 8 more minutes or until golden.
• Sprinkle with almonds, and powdered sugar if desired.
• Serve with maple syrup.

BAKED CROISSANT AND AMARETTO FRENCH TOAST

Steps:

• Grease a 9x9 baking pan with butter or cooking spray. Tear the croissants apart into pieces and put in the prepared dish.
• In a large bowl whisk the eggs, milk, yogurt, sugar, amaretto and vanilla. Pour evenly over bread. Cover and refrigerate overnight in the fridge.
• For the cinnamon sugar topping, mix flour, brown sugar, cinnamon, and salt in a mixing bowl. Cut the cold butter in with a pastry cutter or just use your fingers until the mixture looks crumbly.
• Preheat oven to 350 degrees.
• Before baking, sprinkle crumb mixture over the top of the croissant/egg mixture in the pan. Bake for 40-45 minutes depending on how crispy you want it to be. I like mine to be on the crispier side so I bake mine for the full 45 min!
• Serve with warm maple syrup and enjoy!

AMARETTO RAISIN OVEN-BAKED FRENCH TOAST

Steps:

• Preheat oven to 350°F.
• Spray 13x9" baking dish, generously.
• Soak raisins in 2 tablespoons of Amaretto only, add 1 tablespoon more if needed, after raisins are plumped, drain.
• Butter both sides of bread and place in baking dish, single layer, covering the bottom of dish.
• In a bowl, toss almonds with sugar and sprinkle all over the bread.
• Drizzle maple syrup and Amaretto-soaked raisins over almonds.
• In a bowl, mix eggs, vanilla extract, almond extract, half-and-half, milk, cinnamon and nutmeg.
• Pour evenly over bread slices.
• Let baking dish rest for 30 minutes, before placing in oven.
• Bake for 30-45 minutes, until brown.
• Working rapidly, invert on serving tray, cut into squares, and sprinkle with powdered sugar, if desired.
• Enjoy and serve piping hot!