Croissant Baked French Toast With Cinnamon Apples Food

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 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.

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 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 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.

APPLE CINNAMON FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Cut the bread into 1-inch (2 ½ cm) cubes.
• Dice peeled apples into small bite-size pieces.
• Preheat the oven to 350˚F (180˚C).
• In a medium bowl, mix together the bread, apples, sugar, and cornstarch.
• In a separate bowl, whisk together the eggs, milk, vanilla, and cinnamon.
• Pour egg mixture into the bread bowl.
• Give the ingredients a good stir, then pour into a 9x13-inch (33 cm X 23 cm) greased baking tray.
• Drizzle with maple syrup.
• Bake for 45 minutes or until golden brown.
• Enjoy!

BAKED CINNAMON APPLE FRENCH TOAST

Steps:

• Spray a 9x13-inch casserole dish with cooking spray.
• Mix brown sugar, butter, and 1 teaspoon cinnamon in the bottom of the prepared casserole dish. Add apples, cranberries, and pecans; toss to coat. Evenly spread apple mixture to cover bottom of dish.
• Arrange bread slices atop apple mixture, overlapping slightly until apple layer is completely covered.
• Whisk egg substitute, skim milk, vanilla extract, and 2 teaspoons cinnamon in a bowl; evenly pour over bread slices. Cover dish with aluminum foil and refrigerate 4 to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake the covered casserole dish in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until lightly browned and egg mixture is set, about 5 more minutes. Let cool 5 minutes before serving.

APPLE-CINNAMON FRENCH TOAST BAKE

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.

APPLE-CINNAMON BAKED FRENCH TOAST

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.

NEXT-DAY BAKED CINNAMON-APPLE FRENCH TOAST

Steps:

• Peel, core and cut apples into 1/4" thick slices. Heat butter in a saute pan until foamy; add apples and cook until tender (about 10 minutes).
• Turn off heat and stir in brown sugar, cinnamon and nutmeg. Set aside.
• Toast bread. Cut slices in half on the diagonal, making triangles.
• Butter a 13x9 baking dish and arrange bread triangles in 2 rows, overlapping. (There was no photo for this, and I couldn't figure out the best way to do it -- I ended up with an arrangement that looked like two Flying Geese quilt borders, going opposite directions.).
• Beat eggs in a medium bowl; add sugar, milk and vanilla and beat well. Pour custard mixture over bread. Spoon apples over top. Cover and refrigerate over night.
• The next morning, heat oven to 350. Uncover baking dish and bake 60 minutes, until custard is set and doesn't shimmy when you tap it.
• Let dish rest for 10 minutes when you take it out of oven. The original recipe says to serve in squares -- hah! Serve by spoonful; there wasn't any chance that I was going to get this out of the pan in nice, neat squares. Serve with honey butter, maple syrup, or nothing -- it's quite sweet, and the apples create a lovely topping.

CROISSANT FRENCH TOAST WITH SOFT CARAMEL APPLES

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!