CROISSANT FRENCH TOAST BAKED RECIPES
CROISSANT BAKED FRENCH TOAST RECIPE: HOW TO MAKE IT
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
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
CROISSANT FRENCH TOAST RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories main-dish
Total Time 16 minutes
Cook Time 16 minutes
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.
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