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.
STRAWBERRY CRESCENT FRENCH TOAST
I created this recipe as an experiment that turned into a family favorite. Wonderful served with Sunday breakfast or brunch. Also delicious with raspberries instead of strawberries. Sure to delight the senses! This recipe also works as a low sugar/carb recipe! Just substitute sugar free jam, Splenda and Sugar free maple syrup for the sugary sweet ingredients in this recipe (I do this for my diabetic husband all the time) - you'll be surprised how wonderful it tastes.
Provided by EmilieLearnstoCook
Categories Breads
Time 31m
Yield 8 strawberry crescents, 4 serving(s)
Number Of Ingredients 9
Steps:
- Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.
- Open the can of crescent rolls. Unroll each crescent roll onto a cutting board or clean counter. There should be 8 crescent rolls in the package.
- Place approximately 1 teaspoon of strawberry preserves onto the short flat end of the crescents, which are triangular shaped. Use a spoon or spatula to spread the preserves down the length of the crescent dough. It does not have to be spread perfectly.
- Starting with the flat side of the triangle, roll the dough towards the long pointy end until it is rolled into a crescent shape. The preserves should be inside the crescent. If any preserves leak out, you can dab it away with a napkin or a spoon. Roll up all 8 crescents.
- Place the crescents onto the lined baking sheet. There should be about an inch of space between each crescent.
- Place the crescents into the oven and bake for 11 to 13 minutes, or until the tops of the crescents are golden brown.
- Let the crescents cool. Meanwhile, crack the 2 eggs inside of a medium mixing bowl. Throw away the shells. Whisk in the sugar and cinnamon until well mixed.
- Spray a large frying pan with cooking spray. Heat the pan on a stove top at the medium or medium low setting.
- Use tongs to dip the crescents into the egg mixture. Coat the cresents and then place them into the large frying pan. Cook each side of the crescents for 3 to 4 minutes or until the egg coating is cooked. You may need to adjust the temperature if the egg coating is taking to long to cook.
- Place the crescents onto 4 plates, if serving four people. Place 3 or 4 fresh clean strawberries on each plate, if desired. Drizzle maple syrup over the crescents. Add a spoonful of preserves next to the cresents, for dipping.
- Sprinkle powdered sugar, as much as you like, over the crescents. Serve hot and enjoy!
Nutrition Facts : Calories 256.9, Fat 6.1, SaturatedFat 1.7, Cholesterol 134.1, Sodium 348.4, Carbohydrate 41.3, Fiber 2.5, Sugar 11.1, Protein 8.6
FRENCH TOAST WITH FRESH STRAWBERRY SYRUP
Make and share this French Toast With Fresh Strawberry Syrup recipe from Food.com.
Provided by StrikingEyes00
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the eggs, yogurt, and vanilla.
- Heat a small amount of butter in a frying pan.
- Dip each piece of bread into the egg mixture and fry on each side for about 2 minutes or until the egg is fully cooked.
- In the meantime, place brown sugar, then syrup into a small frying pan or sauce pan and heat on low heat. Add the strawberries and just cook enough to warm the strawberries.
- Serve the french toast with strawberry syrup on top.
Nutrition Facts : Calories 400.1, Fat 8.9, SaturatedFat 2.7, Cholesterol 266.4, Sodium 528.2, Carbohydrate 62.8, Fiber 2.1, Sugar 31.3, Protein 13.4
STRAWBERRY CROISSANT FRENCH TOAST
Make and share this Strawberry Croissant French Toast recipe from Food.com.
Provided by cookiedog
Categories Breakfast
Time 28m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spread croissant bottoms with cream cheese. Top with fresh strawberries, then sandwich with croissant tops.
- In a deep dish, beat together eggs, milk, cinnamon, sugar, nutmeg and almond extract.
- Dip croissants in egg mixture and cook on a hot, buttered griddle or skillet until golden brown on both sides (be careful-croissants burn easily).
- Garnish with fresh strawberries to serve.
- NOTE: This recipe can easily be halved- just use 2 eggs instead of 3.
Nutrition Facts : Calories 438.6, Fat 24.8, SaturatedFat 13.5, Cholesterol 143.4, Sodium 331.1, Carbohydrate 44.5, Fiber 2.4, Sugar 21.8, Protein 10
CROISSANT FRENCH TOAST WITH FRESH STRAWBERRY SYRUP
A wonderful dish for a special breakfast or brunch. Prep time does not include the time that strawberry syrup stands.
Provided by Lvs2Cook
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For French toast:.
- Slice croissants in half lengthwise.
- Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture; coating well.
- Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add 4 halves and cook 2 minutes on each side or until golden brown. Repeat with remaining butter and croissant halves. Sprinkle with powdered sugar; top with sweetened whip cream and fresh strawberry syrup.
- For sweetened whip cream:.
- Beat cream at medium speed with an electric mixer until soft peaks form. Add powdered sugar, beating until stiff peaks form.
- For fresh strawberry syrup:.
- Combine all ingredients in a saucepan and let stand 30 minutes or until sugar has dissolved. Cook over low heat, stirring occasionally, 5 minutes or until warm.
Nutrition Facts : Calories 672.9, Fat 35.4, SaturatedFat 20.1, Cholesterol 213.1, Sodium 609.7, Carbohydrate 79.1, Fiber 4.7, Sugar 48.4, Protein 11.8
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