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 BAKE
Steps:
- Preheat your oven to 350 degrees.
- Lightly grease a 9 × 13 baking dish with butter.
- Mix together the eggs, milk, cinnamon and vanilla. I like to use a hand blender to do this so the mixture is smooth and creamy. Set aside.
- Slice the croissants in half horizontally.
- Lay the bottom halves of the croissants in the baking dish. Squish them together as much as you can. See picture above.
- Pour half of the egg/milk mixture over the croissants, making sure to soak all pieces from top down. You can lightly press the croissants into the egg mixture.
- Then lay the tops of the croissants into the dish.
- Pour the remaining egg/milk mixture over the tops of the croissants.
- Then sprinkle the french toast with 1 - 2 tbsp of cinnamon/sugar mix.
- Bake covered with tin foil for 25 minutes.
- Then after this time remove the foil and bake for an additional 25 - 30 minutes, or until the french toast has puffed up and the the centre of the french toast bake isn't jiggly.
- Serve with syrup.
CROISSANT FRENCH TOAST
Croissant French Toast Bake (Casserole) can be prepared the night before and baked in the morning! Buttery, flaky croissants soak up a full flavoured egg wash to give you perfect, soft-in-the-middle croissant French Toast with a crispy golden crust. Impress your family with a decadent breakfast!
Provided by Karina
Time 1h
Number Of Ingredients 12
Steps:
- Lightly grease a 9x13 inch-baking dish with nonstick cooking oil spray.
- In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon and salt.
- Halve croissants horizontally (like a sandwich). Arrange the bottom slices in the base of your dish.
- Pour over half of the egg mixture. Drizzle with maple syrup.
- Add the remaining croissants over the top and pour remaining egg mixture over the croissants. Cover and place in the fridge for 30 minutes or overnight.
- When ready to bake, remove baking dish from the refrigerator and let stand for at least 30 minutes to get the chill out.
- Preheat oven to 375°F (175°C).
- Top croissants with thinly sliced butter and dust with cinnamon and vanillin sugar.
- Transfer to the oven and bake for 45-50 minutes or until croissants are golden. If the tops of the croissants begin to brown too quickly, tent dish loosely with foil.
- Serve croissant french toasts warm with powdered sugar, ice cream, maple syrup and fruit (if you desire).
Nutrition Facts : Calories 576 kcal, Carbohydrate 54 g, Protein 14 g, Fat 34 g, SaturatedFat 18 g, ServingSize 1 serving
CROISSANT FRENCH TOAST
Had this at brunch in upstate New York and fell in love from first bite. I had never heard of it before nor seen a recipe, so had to try and record myself! Since croissants are naturally buttery, there is less need for butter or syrup as you would traditional French toast. Tastes especially great with either apricot pineapple jam or strawberries as shown.
Provided by Tim Johnson
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat griddle to 350 degrees F (175 degrees C). Spray the griddle with cooking spray.
- Whisk eggs together in a bowl until smooth. Add half-and-half, vanilla extract, and cinnamon to eggs and whisk until frothy.
- Dunk croissants, 1 at a time, into egg mixture just until both sides are coated.
- Cook croissants on the hot griddle, split-side down, until golden brown, 2 to 3 minutes. Flip and continue cooking until second side is golden brown, about 1 minute. Repeat with remaining croissants. Sprinkle confectioners' sugar over croissants.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 31.2 g, Cholesterol 161 mg, Fat 23.8 g, Fiber 1.6 g, Protein 10.2 g, SaturatedFat 13.2 g, Sodium 492.2 mg, Sugar 8 g
FRENCH TOAST CROISSANT CASSEROLE
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
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
CROISSANT FRENCH TOAST BAKE
Rich, delicious French Toast Casserole is over the top made with buttery croissants (regular or gluten-free). Make and bake or make it as an overnight breakfast casserole perfect for weekends or holiday mornings.
Provided by Toni Dash
Categories Breakfast
Time 2h
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 F. Grease a 9-inch by 13-inch baking dish with unsalted butter.
Nutrition Facts : Calories 486 kcal, Carbohydrate 56 g, Protein 12 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 184 mg, Sodium 452 mg, Fiber 3 g, Sugar 29 g, ServingSize 1 serving
CROISSANT FRENCH TOAST BAKE WITH BERRIES
Steps:
- Butter a 4- to 5-quart rectangular or oval baking dish. Set aside.
- In a large bowl, whisk together half and half (or milk), vanilla, eggs, brown sugar, cinnamon, nutmeg, and salt. Dip croissant halves into mixture until fully coated.
- Arrange croissants into prepared casserole, overlapping. Pour the remaining milk and egg mixture over the casserole, gently pressing to absorb.
- Tuck about 3/4 cup (total) of strawberries and blueberries between the croissant layers. Sprinkle the remaining berries over the top of the casserole. Cover the dish with plastic wrap (or the lid, if using a lidded baker), and refrigerate for at least 2 and up to 8 hours.
- Preheat oven to 350 degrees F. Remove casserole from the refrigerator 30 minutes before baking and let stand at room temperature. If you used plastic wrap, uncover, and discard wrap.
- Bake 30 minutes, covered with foil or the baking pan lid. Remove cover and bake an additional 15-20 minutes, until puffed and golden. Let stand at room temperature for 10 minutes. Dust with powdered sugar, cut into wedges, and serve with whipped cream and/or maple syrup.
- Warm maple syrup. Stir in rum and drizzle over baked french toast wedges.
Nutrition Facts : Calories 513 kcal, Carbohydrate 74 g, Protein 12 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 185 mg, Sodium 432 mg, Fiber 2 g, Sugar 50 g, ServingSize 0.125 recipe
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 :
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