CROISSANT BAKED FRENCH TOAST
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
Time 35m
Yield 8 servings
Number Of Ingredients 8
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 :
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.
OVERNIGHT CROISSANT FRENCH TOAST
Steps:
- Spray a 13 x 9-in. baking dish with non-stick cooking spray. Set aside.
- In a large mixing bowl, whisk eggs, cream, vanilla, cinnamon, orange zest, maple syrup, and salt together. Submerge croissant halves in liquid until completely soaked.
- Arrange croissants in the prepared baking dish, overlapping slightly if necessary. Cover with plastic wrap and refrigerate overnight.
- When ready to bake, remove dish from fridge and sit at room temperature for 30 minutes.
- Preheat oven to 375°. Bake uncovered for 25 to 30 minutes, until golden brown.
- Serve with berries, whipped cream and maple syrup. Serves 6.
CROISSANT FRENCH TOAST
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
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
FRENCH TOAST CASSEROLE
I haven't tried this yet..but it looks soooo good. This is a great breakfast to make for any special occasion, the cream cheese and jam provide a tasty surprise.
Provided by DianasKitchen
Categories Breakfast
Time 40m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat Oven to 350°F.
- Slice croissants in half, spread insides with cream cheese and place about a rounded teaspoon of strawberry jam on top, place tops on croissants in sandwich fashion and arrange them in baking dish.
- Beat eggs, add sugar, mil, vanilla, nutmeg and cinnamon, beat till well combined, pour mixture over croissants, use a plate to hold the croissants down and keep them from rising to the top, to allow them to soak in the milk and egg mixture, allow to set for about 5 minutes.
- Bake in a 350 F oven for about 30 to 35 minutes. They will fluff up and the casserole will have a custardy french toast consistency.
- Serve with your favorite Syrup and Breakfast meat.
CROISSANT FRENCH TOAST CASSEROLE
Steps:
- Preheat oven to 350 degrees F.
- Spray a 9x13 baking dish with vegetable oil spray and set aside.
- In a large bowl whisk together the eggs, milk, half and half, both sugars, vanilla extract, nutmeg, and cinnamon.
- Add in the croissant pieces and chopped pecans, gently stir until custard is soaked into the croissants.
- Pour mixture into the prepared baking dish.
- Bake for 40-45 minutes until golden brown.
- Mix powdered sugar with milk and drizzle the glaze over the casserole before serving, garnish with berries and serve.
Nutrition Facts : Calories 586 kcal, Carbohydrate 60 g, Protein 14 g, Fat 33 g, SaturatedFat 14 g, Cholesterol 227 mg, Sodium 395 mg, Fiber 3 g, Sugar 34 g, ServingSize 1 serving
FRENCH TOAST CROISSANT CASSEROLE
A delicious breakfast casserole that's easy to make a serves a crowd. I buy very flaky fresh authentic croissants from the bakery to make this dish. You could substitute brioche also for the croissants. You can also top with fresh strawberries macerated in sugar.
Provided by GreyhoundX3
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Butter casserole dish.
- Cube 10 fresh croissants in large pieces.
- Whisk eggs, milk, vanilla, brown sugar, spices, orange peel, salt.
- Pour egg mixture over croissants, cover and refrigerate overnight.
- Next day, preheat oven 350°F.
- Toast pecans in dry pan until lightly browned and toasted.
- Sprinkle nuts over cold casserole.
- Dot with diced butter.
- Bake uncovered 350F 30-35 minutes.
- Allow to sit for 5 minutes then drizzle with warm maple syrup.
- To make warm maple syrup boil a pan of water.
- Take boiling water off heat and place maple syrup bottle in hot water for 15 minutes.
- Serve with maple syrup or powdered sugar or fresh strawberries macerated in sugar.
Nutrition Facts : Calories 703.8, Fat 41.7, SaturatedFat 19.1, Cholesterol 368.8, Sodium 969, Carbohydrate 65.3, Fiber 4, Sugar 29.4, Protein 17.8
BLUEBERRY CROISSANT FRENCH TOAST BAKE
Creamy custard, fresh blueberries and buttery croissants make this French Toast Casserole Bake extra special, and perfect for breakfast or brunch! If you love blueberries and croissants, you're going to absolutely LOVE how amazing this simple French Toast bake is!
Provided by Kaylen Nicole
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven 375 degrees F. Butter a large 9x13 deep casserole dish with butter.
- In the bowl of a large stand mixer, beat the room temperature butter and sugar together over medium speed until nice and creamy. Once the sugar and butter are creamed, slowly add the eggs, one at a time. Mix well between each addition. Then add the vanilla, heavy cream and salt. Mix until everything is combined.
- Tear 6-8 croissants alternating between tearing in half and in thirds. Place the torn croissants in the buttered casserole dish, top with fresh blueberries (blackberries would also be wonderful) and pour the custard over the top. The custard mixture may appear clumpy, thats ok!
- Sprinkle the top with 1/4 cup sugar and bake at 375 degrees F for 30-35 minutes.
- Serve as is or with whipped cream, maple syrup or powdered sugar! EAT.
THE BEST FRENCH TOAST I'VE EVER MADE
I truly thought I did not like French Toast. (It's so...eggy?) But all that has changed now. I've found the secret methods to the BEST French toast of your life. I will show you how to make this easy recipe that uses all egg yolks, super thick brioche or challah bread, with caramelized edges for a magical sugary crunch. It is the ONLY way I will eat French toast from now on!
Provided by Karen
Categories Breakfast
Time 25m
Number Of Ingredients 14
Steps:
- Choose your bread. If you like very thick french toast (you should try it at least once!), find a local bakery and get yourself a loaf of challah or brioche bread (buy a day-old loaf if they have it.) I don't like using French bread or the regular loaves you find in the deli at the grocery store; the crusts turn out too chewy. You want a nice soft edge. If you can't get to a bakery, head to the grocery store and buy the thickest and softest white bread you can find. (3/4 inch or thicker.) Texas toast is great. I like to use the Artesano brand of bread; they sell a pre-sliced brioche loaf that is pretty legit. But their white bread is also nice and soft. See photos.
- Slice your bread with a serrated knife if you are working with a whole loaf. See photos. I like my slices to be about 1 and 1/4 inch thick, which feels a little ridiculous, but trust me. You can even go up to 2 inches if you're feeling wild. Don't slice thinner than 3/4 inch.
- Set your bread aside, spread out so that it gets a little dried out. Day old bread is great for French toast. In France, they call this dish "Lost Bread" because it's what you make when you have dried out bread to use up. (I experimented with toasting the bread first, but thought it dried out the finished product too much.)
- Make the egg mixture. Meanwhile, in a medium bowl,* whisk together 3 egg yolks, 1 and 1/2 cups heavy cream* or half & half, 1/4 cup granulated sugar, 1 tablespoon vanilla, 1/4 teaspoon kosher salt, 1 teaspoon cinnamon, and a pinch of nutmeg, if you like. Whisk until it is completely smooth and the cinnamon is well incorporated.
- Pour the mixture into a shallow dish like a pie plate, or an 8x8 inch pan. Place a slice of bread in the mixture and let it sit there for 10 to 20 seconds. How long you soak it depends on how thick your bread is. It should be soft when you touch it, but still hold itself together. Flip the bread and soak the other side. You can start cooking the French toast right away, or you can place the soaked bread on a baking sheet or plate while you finish soaking all of them.
- Cook the French toast: Heat an electric griddle or large 12 inch skillet over medium low heat. When it is hot, add 1 tablespoon butter and 1 tablespoon vegetable oil (or any oil with a high smoke point.) Swirl it around until the pan is coated. Place the French toast on the pan with 1 to 2 inches in between each slice of bread. Cook on medium low heat for 3-5 minutes. The timing depends on your oven or griddle, so stick around and keep an eye on it.
- Caramelize. When the bottom of the first side is LIGHT brown (we are going to cook this side twice), sprinkle about a half tablespoon granulated sugar on the top (raw) side of the bread. Flip the toast, sugar side down, and fry until golden brown, about 2 minutes. (Be sure to swirl the pan so oil re-coats it, or add more butter/oil if necessary). Then, sprinkle another half tablespoon of sugar on the cooked side, and flip it over again so that it lightly caramelizes the first side.
- Keep your toast warm. Preheat your oven to the "keep warm" setting, about 170 degrees F. As you finish frying the toast, transfer each one to a wire cooling rack set over a baking sheet. Keep toast warm in the oven until ready to serve.
- I honestly don't even put maple syrup on caramelized French toast. I feel like it doesn't really need it, plus it makes the caramel edge not as crunchy. I like to eat it plain, or with a little jam. But maple syrup is really delicious if you are in the mood! A sprinkle of powdered sugar and a berry garnish never hurt either.
- Keep leftovers stored covered in the fridge. It will keep for 3-5 days. You can reheat leftovers in the microwave or the toaster. Or heat your oven to 350 and heat the toast all together on a wire rack set over a baking sheet, until the toast is warmed, about 5-10 minutes.
Nutrition Facts : ServingSize 1 slice, Calories 813 kcal, Fat 49 g, SaturatedFat 27 g, Cholesterol 342 mg, Sodium 667 mg, Carbohydrate 77 g, Fiber 3 g, Sugar 21 g, Protein 15 g, TransFat 1 g, UnsaturatedFat 18 g
CROISSANT FRENCH TOAST
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
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
FRENCH TOAST CASSEROLE
French Toast Casserole is perfect for prepping the night before and popping in the oven for a weekend or holiday brunch! An overnight French toast bake with cinnamon, vanilla and maple syrup and crispy cinnamon sugar topping.
Provided by Ashley Fehr
Categories Breakfast
Time 55m
Number Of Ingredients 10
Steps:
- Lightly grease a 9x9" pan.
- Cut or tear bread into 1" cubes and place in pan -- it will be full and that's okay!
- In a medium bowl, whisk together eggs, milk, maple syrup, cinnamon and vanilla. Pour over bread in pan, doing your best to evenly distribute the mixture over the bread.
- Using a spatula, press the bread down into the liquid the best you can.
- Cinnamon Sugar: In a small bowl, combine sugar and cinnamon. Sprinkle over bread.
- Cover and refrigerate at least 2 hours or overnight.
- Cover (with foil or a lid) and bake at 350 degrees F for 40 minutes. Remove cover and bake another 15-20 minutes until set in the middle and top is slightly crispy.
- Glaze: stir together powdered sugar and milk and drizzle over French toast, or serve with syrup, fruit, whipped cream or yogurt as desired.
Nutrition Facts : Calories 416.58 kcal, Carbohydrate 68.16 g, Protein 16.6 g, Fat 8.21 g, SaturatedFat 2.97 g, Cholesterol 222.56 mg, Sodium 446.64 mg, Fiber 2.13 g, Sugar 29.25 g, ServingSize 1 serving
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
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
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!
BLUEBERRY FRENCH TOAST CROISSANT CASSEROLE
Start the weekend off right with this DELICIOUS French toast croissant casserole. This recipe is so easy to toss together. Bake buttery croissants in a cinnamon, maple, and vanilla custard that's dotted with fresh blueberries. This one is a favorite breakfast!!
Provided by amycaseycooks
Categories entrée
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Grease a 9 x 13 inch baking pan with 2 tablespoons of the salted butter. Set aside.
- In a 1 quart measuring cup or bowl, add the eggs, half and half, vanilla extract, cinnamon, maple syrup, and pinch of kosher salt. Use a whisk the beat the custard mixture until combined. Set aside.
- Place the pieces of croissants in the prepared baking dish. Sprinkle the blueberries on top of the croissants. Carefully pour the custard over the croissants. Press down lightly so the croissants absorb the liquid. Dot the top of the casserole with the remaining 2 tablespoons of butter.
- Bake for 30 to 40 minutes in the oven. The top of the casserole should be golden brown and spring back when lightly touched.
- Dust with powdered sugar and cut into 12 pieces.
- Serve with maple syrup.
Nutrition Facts : ServingSize 1 piece, Calories 336 calories, Sugar 9.5 g, Sodium 423 mg, Fat 21.2 g, SaturatedFat 12.6 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 27.7 g, Fiber 1.6 g, Protein 9.2 g, Cholesterol 179 mg
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- Spray an 8x8” pan with cooking spray. Place your croissants in the pan in a single layer, squeezing them into fit so the entire pan is full. I used 6 croissants because mine were small/medium sized.
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- Using a bread knife, cut each croissant in half longways to make croissant tops and croissant bottom halves (cut as if you were making a sandwich). In a medium mixing bowl, whisk together the eggs, heavy cream, vanilla extract, cinnamon, syrup, and salt.
- Mix until well combined. Dip each croissant piece in the mixture and cover it entirely. Dip the bottom slices first and place them inside the pan before the top halves. This works way better than pouring the custard on.
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- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, butter, vanilla and cinnamon until well combined.
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- Heat oven to 400 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, about 5 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
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- Grease a small baking pan with butter (I just used a small loaf pan). Tear the croissants into small pieces and place in the dish.
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CROISSANT FRENCH TOAST CASSEROLE | FOODTALK
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CROISSANT FRENCH TOAST BAKE - BESTCOOKINGGUIDE.COM
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