Croissant Baked French Toast Recipes

CROISSANT FRENCH TOAST

Croissant French Toast image

Provided by Ree Drummond : Food Network

Time 16m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 pint fresh blackberries
1 cup sugar
2 tablespoons cornstarch
8 croissants (a rounder shape is best)
1/4 cup half-and-half
2 tablespoons sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
5 large eggs
Butter, for frying and serving
Warm maple syrup, for serving
Strawberries, for serving
Whipped cream, for serving

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 BAKED FRENCH TOAST

Croissant Baked French Toast image

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

Categories Breakfast Brunch

Time 35m

Yield 8 servings

Number Of Ingredients 8

Ingredients

8 croissant
5 eggs, beaten
1 cup light cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Zest of 1 orange
2 tablespoons maple syrup
Optional Toppings: Confectioners' sugar, assorted fresh fruit or maple syrup

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 :

FRENCH TOAST CROISSANT CASSEROLE

French Toast Croissant Casserole image

A delicious breakfast casserole that's easy to make a serves a crowd. I buy very flaky fresh authentic croissants from the bakery to make this dish. You could substitute brioche also for the croissants. You can also top with fresh strawberries macerated in sugar.

Provided by GreyhoundX3

Categories Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

10 croissants, cubed
8 large eggs
1 teaspoon vanilla extract
1/2 cup brown sugar
1/2 cup milk
4 teaspoons orange peel, grated
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg, fresh grated
1/2 cup pecans, toasted rough chopped
1/4 cup butter, diced
maple syrup, warmed
powdered sugar (optional)
butter, for pan

Steps:

Butter casserole dish.
Cube 10 fresh croissants in large pieces.
Whisk eggs, milk, vanilla, brown sugar, spices, orange peel, salt.
Pour egg mixture over croissants, cover and refrigerate overnight.
Next day, preheat oven 350°F.
Toast pecans in dry pan until lightly browned and toasted.
Sprinkle nuts over cold casserole.
Dot with diced butter.
Bake uncovered 350F 30-35 minutes.
Allow to sit for 5 minutes then drizzle with warm maple syrup.
To make warm maple syrup boil a pan of water.
Take boiling water off heat and place maple syrup bottle in hot water for 15 minutes.
Serve with maple syrup or powdered sugar or fresh strawberries macerated in sugar.

Nutrition Facts : Calories 703.8, Fat 41.7, SaturatedFat 19.1, Cholesterol 368.8, Sodium 969, Carbohydrate 65.3, Fiber 4, Sugar 29.4, Protein 17.8

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