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 AND AMARETTO FRENCH TOAST
Baked Croissant and Amaretto French Toast. Buttery Flaky croissants baked into a delicious French Toast with a hint of Amaretto.
Provided by Jillian
Categories Breakfast
Time 1h
Number Of Ingredients 12
Steps:
- Grease a 9x9 baking pan with butter or cooking spray. Tear the croissants apart into pieces and put in the prepared dish.
- In a large bowl whisk the eggs, milk, yogurt, sugar, amaretto and vanilla. Pour evenly over bread. Cover and refrigerate overnight in the fridge.
- For the cinnamon sugar topping, mix flour, brown sugar, cinnamon, and salt in a mixing bowl. Cut the cold butter in with a pastry cutter or just use your fingers until the mixture looks crumbly.
- Preheat oven to 350 degrees.
- Before baking, sprinkle crumb mixture over the top of the croissant/egg mixture in the pan. Bake for 40-45 minutes depending on how crispy you want it to be. I like mine to be on the crispier side so I bake mine for the full 45 min!
- Serve with warm maple syrup and enjoy!
CROISSANT BAKED FRENCH TOAST WITH CINNAMON APPLES
Overnight Croissant Baked French Toast with a delicious apple cinnamon layer. Perfect recipe for brunches, holidays, or Christmas morning.
Provided by Angela Allison
Categories Breakfast
Time 1h
Number Of Ingredients 10
Steps:
- Heat a large pan over medium heat and add in butter and apples. Cook for five minutes to soften. Add in the brown sugar and cinnamon and cook for another 10 minutes, stirring often. Set aside.
- Use a serrated knife to cut the croissants into bite-sized cubes. Place the croissants in a large baking dish.
- In a large bowl, whisk together the eggs, half and half, vanilla, and salt. Pour the custard mixture over the croissants and push down gently to make sure that all pieces are dampened.
- Pour the apple mixture over the croissants. Cover with foil and refrigerate at least four hours, or overnight.
- Preheat oven to 350 degrees. Bake French toast casserole covered for 30 minutes. Remove foil and bake for another 15-20 minutes, or until the custard is set and the french toast starts to pull away from the sides of the pan. Serve with maple syrup and dust with powdered sugar (optional).
Nutrition Facts : Calories 521 kcal, ServingSize 1 serving
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.
AMARETTO FRENCH TOAST W/AMARETTO BUTTER AND SYRUP
A really special breakfast for that special occasion! Try Irish Cream instead of Amaretto, for a different flavor.
Provided by Outta Here
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- For butter, combine softened butter and 2 tbls. amaretto until well blended.
- For syrup: In small saucepan, combine 1/4 cup amaretto and syrup. Heat to boiling.
- Remove from heat and allow to cool to warm.
- For French toast: In large skillet over medium high, melt some butter.
- In shallow bowl mix all remaining ingredients except bread.
- Dip bread slices in mixture until just soaked through.
- Cook in butter until both sides are golden brown.
- Serve immediately with Amaretto butter and Amaretto Syrup.
AMARETTO FRENCH TOAST
An adapted recipe from Oso Grande Ranch, Pagosa Springs, Colorado. Decadent and a lovely special occasion breakfast/brunch.
Provided by ratherbeswimmin
Categories Breakfast
Time 42m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Place French bread slices in a 13x9 inch baking dish.
- In a mixing bowl, add eggs, milk, brown sugar, almond extract, nutmeg, and Amaretto; whisk to combine.
- Pour mixture over bread slices; set stand 2 1/2 minutes; turn bread slices over and let stand 2 1/2 more minutes.
- May chill for 8 hours if desired.
- Melt butter at 400° in a 15x10 inch jelly roll pan; tilt pan to coat evenly with melted butter.
- Place bread slices into coated pan.
- Bake at 400° for 15 minutes; turn; bake 8 more minutes or until golden.
- Sprinkle with almonds, and powdered sugar if desired.
- Serve with maple syrup.
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