PEACH STRATA WITH CROISSANT
Make and share this Peach Strata With Croissant recipe from Food.com.
Provided by Izzy Knight
Categories Dessert
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Slice peaches into a large glass bowl and sprinkle with a mixture of 1/2 cup sugar, nutmeg and cinnamon; set aside.
- Slice croissants into 1" slices and layer in a deep baking dish with cream cheese side up.
- Spoon peaches over croissant slices.
- Add a second layer of croissant slices on top.
- Whisk eggs, milk 1/2 cup sugar and vanilla extract together until smooth.
- Pour egg mixture over the layered croissants and peaches.
- Let mixture set for one-half hour so that the egg mixture will be absorbed.
- Sprinkle top with additional nutmeg and bake at 350°F.
- for one hour until set and golden brown.
- Serve with fresh peach slices and whipped cream (or, a scope of Ben and Jerry does it for me:).
Nutrition Facts : Calories 562.1, Fat 19.5, SaturatedFat 9.4, Cholesterol 288.2, Sodium 491.9, Carbohydrate 82.8, Fiber 2.3, Sugar 65.2, Protein 14.8
FRESH PEACH CROSTATA
Steps:
- Preheat oven to 375 degrees F.
- Prepare a baking sheet by lining it with parchment paper. Set the uncooked pie dough onto the baking sheet.
- In a bowl, gently mix peaches, sugar, and flour together. Pour fruit mixture into the center of the pastry round, leaving about 2 1/2 inches around the edge. Fold up the edge of the pastry dough over the filling to make a rim. Fan the edge as you go around folding the dough.
- Brush pastry with the beaten egg and place the pat of butter on top of the fruit mixture. Bake for 30 to 45 minutes or until the pastry is golden brown and the fruit is bubbling. Cool the crostata on a rack and serve warm or at room temperature with your favorite ice cream.
HAM AND CHEESE CROISSANT STRATA
This easy casserole strata recipe makes for a hearty Thanksgiving breakfast - an egg dish loaded with ham cheese and croissant.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In baking dish, arrange croissant bottoms, cut sides up, in single layer. Top each with 1 slice Swiss cheese. Sprinkle with ham. Cover with croissant tops, cut sides down.
- In large bowl, beat eggs, milk, mustard, salt and pepper with whisk. Pour over croissants. Sprinkle with Gruyère cheese.
- Bake 35 minutes or until browned and set. Garnish with chives. Serve immediately.
Nutrition Facts : Calories 380, Carbohydrate 21 g, Fat 2, Fiber 1 g, Protein 21 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 640 mg
EASY STRATA AND VARIATIONS
Make one recipe and then give variations in notes.
Provided by Ben S.
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Strata Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Saute mushrooms in 1 tablespoon of oil. Season with salt and set aside.
- Whisk half-and-half, eggs, salt and pepper until smooth. Spray a 9-by-13-inch Pyrex or ceramic baking dish with vegetable cooking spray.
- Line bottom with 6 slices of bread. Scatter half of the ham, and half of the mushrooms over the bread, then sprinkle with half of the scallions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, ham, mushrooms, cheese and scallions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap, then weight down casserole with 3 16-ounce cans for at least 15 minutes to submerge ingredients. (Can be refrigerated overnight, but return to room temperature before baking.)
- Adjust oven rack to middle position. Bake in preheated 325-degree oven until custard is just set, about 50 minutes. Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. Let stand for 8 to 10 minutes, then serve immediately.
SPINACH FETA STRATA
Steps:
- In a greased 3-qt. or 13x9-in. baking dish, arrange French bread or croissant halves with sides overlapping. , In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.
Nutrition Facts : Calories 190 calories, Fat 10g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 443mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
MINI CROISSANT CRUST PECAN PIES
You won't need to make a pastry dough for these easy mini pecan pies. Fresh, store-bought croissants are used to line muffin cups and hold the sweet pecan pie filling. The croissants bake up into a crisp, flaky, buttery crust with a baklava-like texture. Perfect for your Thanksgiving dessert table! Serve topped with a scoop of vanilla ice cream or just pick them up and eat them like muffins.
Provided by Chef John
Categories Pecan Pie
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Combine butter, brown sugar, corn syrup, salt, vanilla, and bourbon whiskey in a saucepan over medium-high heat. Bring to a simmer, then whisk mixture and boil for 1 minute. Remove from the heat and let cool for 5 minutes.
- Add eggs and whisk quickly to combine. Stir in pecans. Set aside until mixture thickens a bit and cools down, about 5 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Use the butter to generously grease a 12-cup muffin tin.
- Cut each croissant in half, then turn the halves and slice open like you're making a sandwich. Place each piece into a prepared muffin cup and press it down and into the sides to fit and line the cup. Remove any pieces that stick up over the edge of the muffin cup and patch those in where needed to cover the sides.
- Spoon the pecan filling evenly into the muffin cups, stirring between each spoonful to ensure you get an even amount of nuts and sauce. Use your fingers to press pecans into the cups and even out the tops so they don't burn. Clean up any syrup that dripped onto the pan.
- Bake in the center of the preheated oven until golden brown, about 25 minutes, with a pan on the rack underneath to catch any drips.
- Remove from the pan and let sit in the pan for 5 minutes. Turn each pie a bit, then lift out and place on a plate to continue cooling. Let cool completely before serving.
Nutrition Facts : Calories 547.3 calories, Carbohydrate 58.3 g, Cholesterol 99.7 mg, Fat 34.1 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 9.8 g, Sodium 615.5 mg
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