Strawberry Crescent French Toast Food

STRAWBERRY CROISSANT FRENCH TOAST

Steps:

• Spread croissant bottoms with cream cheese. Top with fresh strawberries, then sandwich with croissant tops.
• In a deep dish, beat together eggs, milk, cinnamon, sugar, nutmeg and almond extract.
• Dip croissants in egg mixture and cook on a hot, buttered griddle or skillet until golden brown on both sides (be careful-croissants burn easily).
• Garnish with fresh strawberries to serve.
• NOTE: This recipe can easily be halved- just use 2 eggs instead of 3.

STRAWBERRY CREAM CHEESE FRENCH TOAST ROLL-UP RECIPE BY TASTY

Steps:

• Roll each slice of bread flat with a rolling pin. Carefully cut off the crusts.
• Spread desired amount of cream cheese and strawberries along the edge of the bread, and roll up.
• In a bowl, combine eggs, milk, cinnamon, and vanilla.
• Dip each roll-up in egg mixture, and pan fry in a buttered skillet until all sides are golden brown.
• Enjoy!

CLASSIC FRENCH TOAST WITH STRAWBERRY SYRUP

Steps:

• Crack the eggs into a blender and add the milk and cinnamon. Blend until the yolks and whites are incorporated. (This step can be accomplished in a shallow dish with a whisk or fork as well.) Pour the mixture into a shallow dish or wide-bottom bowl.
• Heat a large nonstick skillet or griddle over medium heat. Add 2 tablespoons of the butter and swirl it around the pan; when melted, place 1 piece of bread in the egg mixture to soak in for about 10 seconds. Turn over and let soak on other side. This is a quick process don't let bread soak too long as it will get too soggy. Drain off excess egg and place the bread in the hot pan. Immediately soak 3 more bread slices, taking care not to over-crowd the pan.
• Cook until golden brown, turning once, about 2 minutes per side.
• Repeat with remaining butter and bread slices. Serve with Strawberry Syrup spooned over or on the side at the table.
• Place the strawberries, sugar, vanilla and 2 tablespoons water into a wide saucepan or skillet large enough to hold the strawberries in a single layer. Bring the mixture to a simmer over medium-low heat and cook gently until the strawberries are very soft and ruby red in color throughout., but still hold their shape, about 5 minutes .
• Serve warm over French toast or on the side at the table.

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.

BAKED STRAWBERRY AND CREAM STUFFED CROISSANT FRENCH TOAST

Steps:

• 1. Preheat the oven to 375° F. Grease a baking sheet with butter. 2. In a large shallow dish, whisk together the eggs, milk, 2 tablespoons St. Germain, 1 tablespoon vanilla, and the salt. 3. Grab the croissants and make a 1 inch slit at the top of each, move your knife to create space in the croissant, being careful not to poke through the other sides (see above photos). 4. In a bowl, gently stir together the cream cheese and strawberry jam, leaving streaks of red and white. Spoon the mix into a ziplock bag and snip the corner off the bag. Squeeze approximately 2 tablespoons of the strawberry cream into each croissant where you created your hole. Don't stress about making it perfect. Dip each croissant into the egg mixture, allow it to sit 1 minute per side. Arrange half the croissants on the prepared baking sheet. 5. Brush each croissant with a little leftover egg batter. Bake for 20-25 minutes or until the croissant is golden. 6. Melt together the butter, brown sugar, and 2 tablespoons maple syrup. Spoon the butter evenly over each croissant. Bake another 10 minutes, until the croissants are caramelized on top and crisp.7. Toss the berries with 1 tablespoon St. Germain, 1 teaspoon vanilla, and 1 tablespoon maple. Serve the french toast warm, topped with whipped cream, berries, and maple Enjoy!

STRAWBERRY SHORTCAKE FRENCH TOAST

Steps:

• Mix 1 teaspoon grated lemon zest with 3 tablespoons sugar; toss about a third of the lemon-sugar with 3 cups halved strawberries. Make the egg mixture for Perfect French Toast (see Cook's Note); add 4 split English muffins and soak, 5 minutes, then fry and bake as directed. Sandwich some strawberries and more lemon-sugar between the muffin halves. Top with yogurt, more berries and a drizzle of honey.

STRAWBERRY CRESCENT FRENCH TOAST

Steps:

• Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.
• Open the can of crescent rolls. Unroll each crescent roll onto a cutting board or clean counter. There should be 8 crescent rolls in the package.
• Place approximately 1 teaspoon of strawberry preserves onto the short flat end of the crescents, which are triangular shaped. Use a spoon or spatula to spread the preserves down the length of the crescent dough. It does not have to be spread perfectly.
• Starting with the flat side of the triangle, roll the dough towards the long pointy end until it is rolled into a crescent shape. The preserves should be inside the crescent. If any preserves leak out, you can dab it away with a napkin or a spoon. Roll up all 8 crescents.
• Place the crescents onto the lined baking sheet. There should be about an inch of space between each crescent.
• Place the crescents into the oven and bake for 11 to 13 minutes, or until the tops of the crescents are golden brown.
• Let the crescents cool. Meanwhile, crack the 2 eggs inside of a medium mixing bowl. Throw away the shells. Whisk in the sugar and cinnamon until well mixed.
• Spray a large frying pan with cooking spray. Heat the pan on a stove top at the medium or medium low setting.
• Use tongs to dip the crescents into the egg mixture. Coat the cresents and then place them into the large frying pan. Cook each side of the crescents for 3 to 4 minutes or until the egg coating is cooked. You may need to adjust the temperature if the egg coating is taking to long to cook.
• Place the crescents onto 4 plates, if serving four people. Place 3 or 4 fresh clean strawberries on each plate, if desired. Drizzle maple syrup over the crescents. Add a spoonful of preserves next to the cresents, for dipping.
• Sprinkle powdered sugar, as much as you like, over the crescents. Serve hot and enjoy!

STRAWBERRY FRENCH TOAST

Steps:

• In a large bowl, beat the cream cheese, strawberries and confectioners' sugar until blended. Spread about 2 tablespoons on one side of half the bread slices; top with remaining bread. , Place sandwiches in an ungreased 13x9-in. baking dish. In a large bowl, beat the eggs, cream and vanilla. Pour over bread. Turn each sandwich. Cover and refrigerate for 8 hours or overnight. , With a slotted spatula, transfer sandwiches to a greased 15x10x1-in. baking pan. Discard any remaining egg mixture. Bake at 375° for 15 minutes; turn and bake 10 minutes longer or until golden brown. , Meanwhile, for the sauce, combine the strawberries, sugar and water in a large saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Serve French toast with strawberry sauce and maple syrup if desired.

CROISSANT FRENCH TOAST WITH FRESH STRAWBERRY SYRUP

Steps:

• For French toast:.
• Slice croissants in half lengthwise.
• Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture; coating well.
• Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add 4 halves and cook 2 minutes on each side or until golden brown. Repeat with remaining butter and croissant halves. Sprinkle with powdered sugar; top with sweetened whip cream and fresh strawberry syrup.
• For sweetened whip cream:.
• Beat cream at medium speed with an electric mixer until soft peaks form. Add powdered sugar, beating until stiff peaks form.
• For fresh strawberry syrup:.
• Combine all ingredients in a saucepan and let stand 30 minutes or until sugar has dissolved. Cook over low heat, stirring occasionally, 5 minutes or until warm.

STRAWBERRY FRENCH TOAST

Steps:

• Beat eggs and milk in shallow dish. Spread 1 side of each slice of bread with cream cheese. Put strawberries on each of 3 slices of bread. Sandwich with remaining 3 slices of bread.
• Dip each sandwich in egg mixture, turning to coat each side. Melt butter in a large skillet over medium heat. Add sandwiches and cook until golden brown on each side.
• Serve 1 1/2 sandwiches per person. Dust with powdered sugar and serve with maple syrup,.