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 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 :
BAKED CROISSANT FRENCH TOAST WITH ORANGE SYRUP RECIPE - (4.6/5)
Provided by june
Number Of Ingredients 8
Steps:
- Whisk the eggs, 1/4 cup sugar, the milk, orange zest, orange juice and vanilla in a large bowl. Put the croissants in an 8-inch-square baking dish, squeezing them in to fit in a single layer. Pour the egg mixture over the croissants, then put a plate on top and press down to keep them submerged. Let soak in the refrigerator, at least 30 minutes and up to 1 hour. Preheat the oven to 350 degrees. Remove the plate from the croissants, cover the baking dish with aluminum foil and bake until set, about 40 minutes. Remove from the oven and turn on the broiler. Uncover the baking dish, sprinkle with the remaining 1 tbsp sugar and broil until the sugar is bubbling in spots, about 2 minutes. Meanwhile, mix the marmalade with 1/4 cup water in a small microwave-safe bowl; microwave until warm, 1 to 2 minutes. Serve on the side.
ORANGE CROISSANT FRENCH TOAST
For a hearty winter weekend breakfast, flaky croissants are filled with sweetened cream cheese and thick orange marmalade, then soaked in a cream-based batter laced with Grand Marnier and orange zest.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 16
Steps:
- Whisk together the eggs, cream, Grand Marnier, vanilla, cinnamon, nutmeg, salt, and orange zest in a medium bowl, and set aside. Stir together the cream cheese and confectioners' sugar in a small bowl.
- Halve the croissants crosswise. Spread bottom with cream-cheese mixture, then with marmalade. Place tops back on to seal. Place the stuffed croissants in a shallow baking dish large enough to hold them in a single layer. Pour egg mixture over croissants; soak 5 minutes.Turn croissants over; soak 5 minutes more or until they are soaked through.
- Preheat oven to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half of the croissants until golden brown, about 3 minutes per side.Transfer to wire rack, and place in oven while cooking remaining bread.Wipe out skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with orange syrup, butter, and orange segments, if desired.
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
Provided by Eleanor Moscatel
Categories Dairy Egg Breakfast Brunch Vegetarian Quick & Easy Bon Appétit Paris France Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Whisk first 8 ingredients in medium bowl. Add croissants to egg batter and turn until thoroughly coated.
- Melt butter in heavy large skillet over medium-high heat. Add croissants and cook until golden brown on both sides, about 3 minutes per side. Sift powdered sugar over. Serve with maple syrup.
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
CROISSANT FRENCH TOAST
Provided by Michael Stein
Categories Milk/Cream Egg Breakfast Brunch Christmas Vegetarian Kid-Friendly Mother's Day Cinnamon Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk eggs, half-and-half, sugar, cinnamon, orange zest, and nutmeg in a large bowl to blend. Add croissants to egg mixture; turn to coat evenly on both sides.
- Heat a griddle or large skillet over medium-low heat. Brush with melted butter. Lift croissants from batter, allowing excess to drip back into bowl. Cook croissants on griddle until browned on both sides and just cooked through, about 5 minutes per side. Place 2 halves on each plate. Serve croissants with warm syrup and fruit compote, if desired.
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