Raspberry Cream Croissants Food

RASPBERRY CREAM CHEESE CROISSANT BAKE

Steps:

• In a medium saucepan combine raspberries, 1/2 cup maple syrup and salt. Bring to a boil over high heat and stir often. Once boiling reduce to medium heat and keep cooking until berries are broken down.
• Remove berry mixture from heat and add cream cheese. Stir until most of the clumps are gone.
• Beat eggs and mix together with milk and vanilla. Stir mixture well.
• Spray non-stick cooking spray in a 9x13" pan. Layer bottom half of croissants in pan and pour half of egg and milk mixture over croissants. Be sure there is a layer of liquid on each croissant half.
• Spread raspberry and cream cheese mixture as evenly as possible over bottom half of croissants.
• Dip the top half of the croissants in the egg mixture and place on bottom halves. Pour remaining egg mixure evenly over the top of the croissants.
• Cover and place in the refrigerator overnight.
• Bake covered casserole in a 350°F oven for one hour. Uncover and continue baking for 10 - 15 minutes until croissants start to brown on top.
• Dust with powdered sugar and serve with remaining maple syrup.

RASPBERRY CREAM CROISSANTS

Steps:

• Cut the croissants in half horizontally; spread cut halves with jam. Spread whipped cream over bottom halves; top with raspberries. Replace tops. Dust with confectioners' sugar if desired. Serve immediately.

CROISSANT FRENCH TOAST

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.