French Twist Food

FRENCH TWIST

Steps:

• Preheat the oven to 350°. Butter a 9-by-2-inch round cake pan.
• In a small, heavy saucepan, bring the sugar, 2 tablespoons maple syrup and 1/2 cup water to a boil over medium-high heat, without stirring, and cook for 5 minutes.
• Boil until the caramel is a light golden color or a candy thermometer registers 240º, 5 to 8 minutes longer. Working quickly and carefully, remove the thermometer and pour the maple caramel into the prepared cake pan. Set aside.
• In a large bowl or baking dish, whisk the milk, eggs and the remaining 1/4 cup maple syrup.
• Soak the croissant halves in the custard until moistened, then layer the croissants on top of the maple caramel in the prepared cake pan, pressing down gently to flatten.
• Pour any remaining custard over the croissants and let the bread soak and soften, pressing down occasionally to flatten the croissants.
• Set the cake pan in a large roasting pan and carefully pour enough hot water into the roasting pan to reach halfway up the sides of the cake pan.
• Bake until the croissants are golden and the custard is set (a toothpick inserted in the center of the French toast should come out clean), about 45 minutes.
• Remove the French toast from the hot-water bath, cut into wedges and serve warm.

FRENCH TWISTS

Steps:

• Preperatory steps - Preheat the oven to 350º. Also, lightly butter or grease a baking baking sheet (for convenience, I usually just use a no-stick spray). And last, pour about 1 to 1 1/2 ounces of maple syrup into 4 separate condiment cups; set aside.
• Stir together the cinnamon and sugar, and place the cinnamon/sugar mixture in an even layer in a shallow dish.
• Remove dough from package, and separate dough into 12 individual breadsticks. Roll each breadstick in the cinnamon/sugar mixture until both sides are evenly coated. Twist each coated breadstick 2 or 3 times, to make a spiral.
• Place twisted breadsticks on the lightly coated baking sheet. Bake in a 350º oven for 12-15 minutes or until breadsticks are puffy and lightly golden brown.
• Let cool for a minute on the baking sheet.
• The recipe is intended for 3 French Twists and 1 1/2 ounce serving of maple syrup (for dipping the French Twists) per serving. But feel free to adjust serving sizes to suit your needs.