Croissant French Toast Food

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CROISSANT FRENCH TOAST



Croissant French Toast image

More like a scrumptious dessert than a main dish, this rich French toast is topped with a tangy raspberry sauce and a vanilla sauce that includes ice cream. I cut the croissants into shapes with a cookie cutter for my 4-year-old grandson, Patrick. He even asks for the "ice cream sauce" on pancakes! -June Dickenson Philippi, West Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup sugar
1 tablespoon all-purpose flour
2 cups heavy whipping cream
4 egg yolks, beaten
2 scoops vanilla ice cream
1 tablespoon vanilla extract
BERRY SAUCE:
2 cups fresh or frozen raspberries
2 tablespoons sugar
FRENCH TOAST:
3 eggs
4 croissants, split
2 tablespoons butter

Steps:

  • In a large saucepan, combine the sugar and flour. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160°., Remove from the heat. Gently stir in ice cream and vanilla until ice cream is melted. Place plastic wrap over the surface of the sauce; cool., For berry sauce, combine raspberries and sugar in a saucepan. Simmer, uncovered, for 2-3 minutes. Remove from the heat; set aside., In a shallow bowl, beat eggs. Dip both sides of croissants in egg. On a griddle, brown croissants on both sides in butter. Serve with vanilla and berry sauces.

Nutrition Facts : Calories 1037 calories, Fat 73g fat (43g saturated fat), Cholesterol 528mg cholesterol, Sodium 433mg sodium, Carbohydrate 79g carbohydrate (52g sugars, Fiber 6g fiber), Protein 18g protein.

CROISSANT FRENCH TOAST



Croissant French Toast image

Yesterday before church, because I knew I would be spending all that afternoon frying chicken wings, I wanted to make something lovely for breakfast.

Categories     Valentine's Day     baking     breakfast     main dish

Time 20m

Yield 8 servings

Number Of Ingredients 10

8 whole Croissants (a Rounder Shape Is Best)
5 whole Eggs
1/4 c. Half-and-half
2 tbsp. Sugar
1 tsp. Ground Cinnamon
2 tsp. Vanilla Extract
Butter, For Frying And Serving
Warm Syrup, For Serving
Strawberries, For Serving (optional)
Whipped Cream, For Serving (optional)

Steps:

  • Split the croissants in half through the middle.In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla. Dunk each croissant half into the mixture so that it's fully coated. Set pieces aside on a plate.Heat a large nonstick skillet over low heat, then melt a small amount of butter. Add as many pieces as will fit, cut side down, then increase the heat very slightly (don't go above medium-low). Allow the toast to cook on the first side for 3 to 4 minutes. Move it around in the skillet a bit to make sure it doesn't burn. When it's deep golden brown on the surface, flip it to the other side and let it 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 syrup, strawberries, and whipped cream. Absolute heaven!

CROISSANT FRENCH TOAST



Croissant French Toast image

Provided by Tyler Florence

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 8

6 eggs, cracked
1 cup whole milk
1 tablespoon of cinnamon
1 tablespoon of vanilla
Clarified butter
4 large croissants, split
1 pint blueberries
1 pint strawberries

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



Croissant French Toast image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 8 servings

Number Of Ingredients 13

1 pint fresh blackberries
1 cup sugar
2 tablespoons cornstarch
8 croissants (a rounder shape is best)
1/4 cup half-and-half
2 tablespoons sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
5 large eggs
Butter, for frying and serving
Warm maple syrup, for serving
Strawberries, for serving
Whipped cream, for serving

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 FRENCH TOAST



Croissant French Toast image

Had this at brunch in upstate New York and fell in love from first bite. I had never heard of it before nor seen a recipe, so had to try and record myself! Since croissants are naturally buttery, there is less need for butter or syrup as you would traditional French toast. Tastes especially great with either apricot pineapple jam or strawberries as shown.

Provided by Tim Johnson

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 20m

Yield 6

Number Of Ingredients 7

cooking spray
3 eggs
2 cups half-and-half
¼ teaspoon vanilla extract
1 pinch ground cinnamon
6 croissants, split
1 tablespoon confectioners' sugar

Steps:

  • Preheat griddle to 350 degrees F (175 degrees C). Spray the griddle with cooking spray.
  • Whisk eggs together in a bowl until smooth. Add half-and-half, vanilla extract, and cinnamon to eggs and whisk until frothy.
  • Dunk croissants, 1 at a time, into egg mixture just until both sides are coated.
  • Cook croissants on the hot griddle, split-side down, until golden brown, 2 to 3 minutes. Flip and continue cooking until second side is golden brown, about 1 minute. Repeat with remaining croissants. Sprinkle confectioners' sugar over croissants.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 31.2 g, Cholesterol 161 mg, Fat 23.8 g, Fiber 1.6 g, Protein 10.2 g, SaturatedFat 13.2 g, Sodium 492.2 mg, Sugar 8 g

FABULOUS CROISSANT FRENCH TOAST



Fabulous Croissant French Toast image

I got this recipe from my grandma. I love to make this recipe when we have company. It's easy but they think I worked very hard on it.

Provided by Kid Chef Kaelin

Categories     Breakfast

Time 16m

Yield 4 serving(s)

Number Of Ingredients 9

5 eggs
2/3 cup heavy cream
1/3 cup triple sec
2 tablespoons sugar
1 orange, zest of, finely grated
2 teaspoons cinnamon
6 day old plain croissants, cut in half length-wise
6 tablespoons unsalted butter
confectioners' sugar

Steps:

  • Beat eggs and cream together, add triple sec, granulated sugar, orange zest and cinnamon and whisk together.
  • Pour into a shallow bowl or pie plate.
  • Dip each croissant half in mixture, turning once.
  • Melt a few tablespoons of butter in skillet over medium heat, add as many croissant halves that will fit and fry until golden brown, repeat with any remaining croissants.
  • Put on plate and sprinkle with powdered sugar, I also like to add a slice or two of oranges to each plate.
  • Syrup and butter is optional, I like it with both, but my mom eats it plain.
  • Cooking time is approximate.

Nutrition Facts : Calories 756, Fat 56.2, SaturatedFat 32, Cholesterol 421.8, Sodium 741.3, Carbohydrate 48, Fiber 2.8, Sugar 16.5, Protein 15.9

CROISSANT FRENCH TOAST



Croissant French Toast image

Provided by Eleanor Moscatel

Categories     Dairy     Egg     Breakfast     Brunch     Vegetarian     Quick & Easy     Bon Appétit     Paris     France     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 12

2/3 cup half and half or milk
3 eggs
1/3 cup orange juice
1 teaspoon sugar
1 teaspoon vanilla
1 teaspoon grated orange peel
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 1-day-old croissants, halved lengthwise
2 tablespoons (1/4 stick) unsalted butter
Powdered sugar
Maple syrup

Steps:

  • Whisk first 8 ingredients in medium bowl. Add croissants to egg batter and turn until thoroughly coated.
  • Melt butter in heavy large skillet over medium-high heat. Add croissants and cook until golden brown on both sides, about 3 minutes per side. Sift powdered sugar over. Serve with maple syrup.

CROISSANT BAKED FRENCH TOAST



Croissant Baked French Toast image

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

Categories     Breakfast     Brunch

Time 35m

Yield 8 servings

Number Of Ingredients 8

8 croissant
5 eggs, beaten
1 cup light cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Zest of 1 orange
2 tablespoons maple syrup
Optional Toppings: Confectioners' sugar, assorted fresh fruit or maple syrup

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 :

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