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 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 CINNAMON BRANDY APPLES
Steps:
- Halve croissants and set aside.
- Combine 6 eggs, coconut milk, vanilla extract, kosher salt, maple syrup, 1 tsp cinnamon in medium sized mixing bowl. Whisk and set aside.
- Peel, core and dice apples. Mix with brown sugar, ground clove, ½ tsp cinnamon and brandy/cognac. Set aside.
- Prepare 9x13 baking pan by lightly buttering bottom.
- Dunk 1 by 1 or 2 by 2 croissants into egg milk mixture and arrange in baking dish. Repeat process until all croissants have been used. Add remaining milk/eggs to baking dish. Arrange apples on top of croissants and sprinkle with cinnamon. Let sit at least 30 minutes before baking.
- Preheat oven to 350°
- Place baking dish in lower half of the oven so avoid burning croissant tops.
- Bake uncovered for 40-45 minutes. Remove from oven, serve with fresh whipped cream and high quality maple syrup.
Nutrition Facts : Calories 435 kcal, Carbohydrate 45 g, Protein 9 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 172 mg, Sodium 685 mg, Fiber 3 g, Sugar 21 g, ServingSize 1 serving
CROISSANT FRENCH TOAST WITH SOFT CARAMEL APPLES
Steps:
- Make the batter for the French toast by whisking together the eggs, milk, vanilla, and cinnamon until evenly blended. Cover and refrigerate.
- Pay close attention while you make the caramel apples - put the sugar in a large dry skillet and place it over medium-low heat. Stir constantly with a wooden spoon until the sugar melts and begins to caramelize, about 5 minutes. Be careful; the sugar is really hot at this point. Still stirring, add the butter, which will foam a little. Once the sugar and butter become a caramel sauce, fold in the apple wedges. Now, because the apples are cooler than the sugar, the sugar may start to seize and harden, but don't freak out -- keep stirring, once the apples warm up the caramel will smooth out again. When the caramel sauce starts to form around the apples, pour in the maple syrup. Give it a stir and simmer for about 10 minutes until the apples are fork tender. Pull them off the heat and keep warm until you are ready to serve.
- For the French toast itself, warm the butter in a large non-stick skillet over medium-low heat. You probably will only be able to fit a couple of croissants in the pan at once, so prepare these in batches. Take a croissant half and quickly dredge it in the batter. The key word here is quickly; the croissants are very soft and will disintegrate if soaked in the batter. Lay the croissants in the pan, cut-side down, and cook for 4 to 5 minutes. Carefully flip them over with a spatula and brown the other side.
- The presentation is like a caramel apple sandwich - take the bottom half of the croissant and put it on a plate, spoon some of the caramel apples on top of that, and cover with the top 1/2 of the croissant. Dust with confectioners' sugar and cinnamon and serve.
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
Steps:
- In a medium sized bowl, mix eggs, milk, cinnamon and vanilla. Wisk until well combined.
- With large teflon pan over medium heat, add one ounce of clarified butter. Then take one croissant at a time and dredge in egg mixture and grill cutside down first for approximately 3 minutes. Then carefully flip with a spatula. Do not press the croissant. After all croissants are cooked carefully shingle each croissant on a serving plate. Cover with a handful of fresh berries.
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 WITH SOFT CARAMEL APPLES
I got this from watching Tyler Florence on "The Tony Danza Show". I'm a college student, so you know that it's cheap to make! But my little cousins all go crazy over these.
Provided by jaefox1
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- use granny smith apples because of their low water content. juicy apples, like McIntosh, fall apart and turn to mush (He wasn't lying. That's the worse batch I made!).
- Make the batter for the French toast by whisking together the eggs, milk, vanilla, and cinnamon until evenly blended. Cover and refrigerate.
- Pay close attention while you make the apples.
- Put the sugar in a large, dry skillet and place it over medium-low heat.
- Stir constantly with a wooden spoon until the sugar melts and begins to caramelize, about 5 minutes. Be careful; the sugar is really hot at this point.
- Still stirring, add the butter, which will foam a little.
- Once the sugar and butter become a caramel sauce, fold in the apple wedges. Now, because the apples are cooler than the sugar, the sugar may start to seize and harden, but don't trip out- KEEP STIRRING! Once the apples warm up the caramel will smooth out again.
- When the caramel sauce loosens up and coats the apples, pour in the maple syrup.
- Give it a stir and simmer for about 10 minutes, until the apples are fork tender.
- Pull them off the heat and keep them warm.
- For the french toast itself, warm the butter in a large nonstick skillet over medium low heat.
- You'll probably only be able to fit a couple of croissants in the pan at once, so make them in batches.
- Take a croissant half and dredge it quickly in the batter. Do this QUICKLY or else the croissant will disintegrate if soaked in the batter.
- Lay the croissants in the pan, cut side down and cook for 4-5 minutes. Carefully flip them over with a spatula and brown the other side.
- The presentation is like a caramel apple sandwich. Put the bottom half of the croissant on a plate; spoon some of the caramel apples on top of that and cover with the top half of the croissant.
- Dust with confectioners' sugar and cinnamon and enjoy!
Nutrition Facts : Calories 619.2, Fat 27.4, SaturatedFat 14.8, Cholesterol 228.6, Sodium 561.8, Carbohydrate 85.4, Fiber 6.7, Sugar 54.4, Protein 11.3
APPLE-CINNAMON FRENCH TOAST BAKE
This cinnamon French toast bake is a great brunch dish. Comfort food at its best. This does not need any additional syrup and is always a big hit.
Provided by KristenB
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9h40m
Yield 9
Number Of Ingredients 16
Steps:
- Spray an 8x8-inch baking dish with cooking spray to coat. Layer 4 slices bread on the bottom of the baking dish; sprinkle with 1/2 of the apples. Repeat layers.
- Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, and nutmeg in a bowl. Mix well. Pour over the bread. Cover with foil and refrigerate, 8 hours to overnight.
- Pull out of the refrigerator 1 hour before baking.
- Preheat the oven to 400 degrees F (200 degrees C). Mix butter, brown sugar, pecans, maple syrup, cinnamon, and nutmeg together in a bowl. Spread over the top layer of apples.
- Bake in the preheated oven until puffed and golden, 30 to 40 minutes.
Nutrition Facts : Calories 364.1 calories, Carbohydrate 36.4 g, Cholesterol 120.8 mg, Fat 23 g, Fiber 3.3 g, Protein 7.6 g, SaturatedFat 10.2 g, Sodium 157 mg, Sugar 24 g
APPLE-CINNAMON BAKED FRENCH TOAST
When my wife and I hosted a breakfast for our church group, we wanted to avoid the last-minute rush of cooking. So we decided to try this make-ahead French toast. Everyone loved it and requested the recipe.
Provided by Taste of Home
Time 1h20m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- Place bread in a 13-in. x 9-in. baking dish. Combine eggs, milk, 1/3 cup sugar and vanilla; pour half over bread. Top with half of the apples. Combine cinnamon, nutmeg and remaining sugar; sprinkle half over apples. Top with the remaining apples. Pour remaining egg mixture over apples and sprinkle with remaining sugar mixture. Dot with butter. Cover and chill 8 hours or overnight. remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts :
BAKED CINNAMON FRENCH TOAST
Make and share this Baked Cinnamon French Toast recipe from Food.com.
Provided by LuckyMomof3
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray 13x9" baking pan (or line with parchment paper).
- Arrange bread slices to fit in a single layer and sprinkle with cinnamon.
- Beat eggs with milk, syrup, butter and vanilla until just blended.
- Pour evenly over bread.
- Bake immediately or cover and refridgerate up to overnight.
- Pre-heat oven to 350 degrees F and bake uncovered for 30 minutes or until firm to the touch.
- Garnish with fruit and additional syrup if desired.
Nutrition Facts : Calories 220.5, Fat 7.8, SaturatedFat 3.9, Cholesterol 106, Sodium 210.3, Carbohydrate 31.8, Fiber 0.8, Sugar 17.1, Protein 5.8
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