LEMON BLUEBERRY CROISSANT FRENCH TOAST
This lemon blueberry croissant french toast is bursting with flavor. It's tasty, quick, and large enough to feed a crowd.
Provided by Mary Susan
Categories Breakfast
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°. Grease a 9x13 pan and set aside.
- Cut croissant into bite-sized pieces. I used 8 Costco sized croissants, measuring at about 13 cups.
- Place the cut croissants into your pan.
- In a large mixing bowl, whisk together the milk, eggs, vanilla, and lemon zest. Once it's mixed well, pour it on top of the croissants. Use a spatula to mix the egg mixture so all of the croissants are wet.
- Evenly distribute the blueberries throughout the casserole pan using a spatula if necessary.
BAKED CROISSANT BLUEBERRY FRENCH TOAST WITH CRISPY PECANS
Makes a lovely Mother's Day or special occasion brunch. From Mary Ann Vitale of La Taverna restaurant and Sorella della Taverna (in La Jolla, California).
Provided by BecR2400
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- For the French toast: Butter a 9-by-13-inch baking dish. Arrange the croissant halves in the baking dish. In a large bowl, whisk together the eggs, milk, half-and-half, nutmeg, vanilla, Grand Marnier, orange zest, 1/4 cup brown sugar, white sugar and salt. Pour this mixture over the croissants. Cover the baking dish and chill until all of the liquid is absorbed, at least 2 hours.
- For the topping: Preheat the oven to 350 degrees F. In a shallow baking pan, spread the pecans evenly and toast until fragrant, about 4 to 5 minutes. Remove from the oven and toss pecans with the 1 teaspoon butter and salt.
- Increase the oven temperature to 400 degrees F. Sprinkle the blueberries evenly over the croissant mixture. Melt 1/4 cup butter with 1/4 cup brown sugar, stirring until the butter is melted. Drizzle this mixture over the baking dish and bake for 20 inutes, or until the liquid from the blueberries is bubbling.
- For the blueberry syrup: In a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve; stir in the lemon juice.
- Sprinkle the croissant French toast with toasted pecans. Serve with the syrup.
Nutrition Facts : Calories 865.4, Fat 47.4, SaturatedFat 20.1, Cholesterol 274.7, Sodium 453, Carbohydrate 97.8, Fiber 5, Sugar 68.3, Protein 17
BLUEBERRY & LEMON CROISSANT BAKE
Croissants, custard, lemon curd and blueberries combine to make this irresistible yet easy bake that's perfect for dessert or brunch with friends
Provided by Esther Clark
Categories Brunch, Dessert
Time 52m
Yield serves 8 as dessert or 6 as brunch
Number Of Ingredients 6
Steps:
- Cut each of the croissants in half, then arrange them roughly, overlapping them slightly, in a deep medium baking dish about 20 x 20cm.
- Pour the custard into a small saucepan and whisk in the milk. Warm over a low heat for 3 mins or until just starting to steam. Whisk through half the lemon curd. Pour the custard over and around the croissants, then set aside for 30 mins-1 hr for the croissants to absorb some of the custard.
- Heat oven to 180C/160C fan/ gas 4. Nestle the blueberries around the croissants and dollop over teaspoons of the remaining lemon curd. Bake for 35-40 mins or until the top is golden brown. Rest for 10 mins before dusting with icing sugar, if you like.
Nutrition Facts : Calories 321 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
LEMON BLUEBERRY FRENCH TOAST BAKE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 9h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Grease an 8-inch square baking dish with butter.
- Add the butter to the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed for 1 minute. With the mixer running, slowly pour in the maple syrup and 1 teaspoon of the vanilla bean paste and whip until completely combined. Transfer to a serving bowl and reserve.
- Keep the rolls intact and slice across the equator to create 1 large top and 1 large bottom roll. Place the bottom roll in the baking dish, then spread with 2 tablespoons of the maple butter. Sprinkle with the lemon zest and half of the blueberries and top with the top roll.
- In a medium bowl, whisk together the milk, cream, sugar, eggs, remaining 1 teaspoon vanilla bean paste and a pinch of salt. Pour the mixture over the rolls. Cover and refrigerate at least 8 hours.
- Preheat the oven to 400 degrees F.
- Cover the baking dish with foil and bake for 40 to 45 minutes. Remove the foil, then continue to bake until golden brown, about 10 more minutes.
- Arrange scoops of the maple butter on top and sprinkle with the bacon and remaining blueberries. Serve with additional maple syrup.
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.
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