Baked Croissant French Toast With Orange Syrup Recipe 465 Food

CROISSANT BAKED FRENCH TOAST WITH CINNAMON APPLES

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).

CROISSANT BAKED FRENCH TOAST

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.

BAKED CROISSANT FRENCH TOAST WITH ORANGE SYRUP RECIPE - (4.6/5)

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.

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.

CROISSANT FRENCH TOAST

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.

FLUFFY FRENCH TOAST WITH ORANGE SYRUP

Steps:

• Generously butter large roasting pan. Arrange bread in single layer in prepared pan, fitting closely together. Beat half and half, eggs, cinnamon and nutmeg to blend in medium bowl. Pour egg mixture over bread. Cover pan and refrigerate until bread absorbs mixture, turning once, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Preheat oven to 400°F. Uncover pan and bake French toast until tester inserted into center of bread comes out clean, about 30 minutes.
• Meanwhile, stir orange juice and cornstarch in small saucepan until smooth. Add sugar and stir over medium heat until thick, about 8 minutes. Add butter, lemon juice and orange peel and stir until butter melts.
• Recut French toast into 8 separate slices. Serve with warm orange syrup.

ORANGE CROISSANT FRENCH TOAST

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.