STRAWBERRY CROISSANT FRENCH TOAST
Make and share this Strawberry Croissant French Toast recipe from Food.com.
Provided by cookiedog
Categories Breakfast
Time 28m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 438.6, Fat 24.8, SaturatedFat 13.5, Cholesterol 143.4, Sodium 331.1, Carbohydrate 44.5, Fiber 2.4, Sugar 21.8, Protein 10
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.
BAKED STRAWBERRY AND CREAM STUFFED CROISSANT FRENCH TOAST
The perfect (make ahead) brunch entrée...and super pretty with whipped cream and berries!
Provided by Tieghan Gerard
Time 45m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 373 kcal, ServingSize 1 serving
CROISSANT FRENCH TOAST WITH FRESH STRAWBERRY SYRUP
A wonderful dish for a special breakfast or brunch. Prep time does not include the time that strawberry syrup stands.
Provided by Lvs2Cook
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 672.9, Fat 35.4, SaturatedFat 20.1, Cholesterol 213.1, Sodium 609.7, Carbohydrate 79.1, Fiber 4.7, Sugar 48.4, Protein 11.8
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