Fabulous Croissant French Toast 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.

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.

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.

FABULOUS CROISSANT FRENCH TOAST

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.

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.

STUFFED CROISSANT FRENCH TOAST

Steps:

• In a shallow bowl wide enough to immerse croissant, whisk eggs until light yellow.
• Add milk, half& half, vanilla and seasonings and mix together.
• Slice croissant and spread cream cheese on bottom half.
• Lay sliced fruit on top of cream cheese and cover with top croissant half.
• Dip in egg mixture and fry in butter till brown.
• Flip over and brown other side.

SALTED CARAMEL CROISSANT FRENCH TOAST RECIPE BY TASTY

Steps:

• Make the vanilla whipped cream: In a medium bowl, combine the heavy cream, powdered sugar, and McCormick® Vanilla Extract. Using an electric hand mixer, whip on medium-high speed until thickened and medium peaks form, 3-4 minutes. Cover and refrigerate until ready to serve.
• Make the salted caramel: Combine the granulated sugar and butter in a small pot. Cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the butter melts, 2-3 minutes. Once the butter has melted, continue to cook until golden, stirring occasionally. Slowly pour in the heavy cream and whisk until smooth.
• Remove the pot from the heat and stir in the salt and McCormick® Vanilla Extract. Set aside until ready to serve (the caramel will thicken as it cools).
• Make the French toast: In a large bowl, whisk together the milk, granulated sugar, egg, salt, and McCormick® Vanilla Extract until smooth. Whisk in the flour and baking powder until incorporated.
• Heat a large, nonstick skillet over medium-high heat and grease with nonstick spray. Working in batches, dip the croissant halves in batter, allowing any excess to drip off, then arrange in a single layer in the skillet. Cook until golden brown, 3-5 minutes per side.
• Top the bottom croissant halves with a scoop of whipped cream. Cover with the top croissant halves. Drizzle with salted caramel and garnish with the pecans and powdered sugar.
• Enjoy!