Baked Croissant French Toast With Orange Syrup Recipe 465

BAKED CROISSANT FRENCH TOAST WITH ORANGE SYRUP RECIPE - (4.6/5)

Steps:

• Whisk the eggs, 1/4 cup sugar, the milk, orange zest, orange juice and vanilla in a large bowl. Put the croissants in an 8-inch-square baking dish, squeezing them in to fit in a single layer. Pour the egg mixture over the croissants, then put a plate on top and press down to keep them submerged. Let soak in the refrigerator, at least 30 minutes and up to 1 hour. Preheat the oven to 350 degrees. Remove the plate from the croissants, cover the baking dish with aluminum foil and bake until set, about 40 minutes. Remove from the oven and turn on the broiler. Uncover the baking dish, sprinkle with the remaining 1 tbsp sugar and broil until the sugar is bubbling in spots, about 2 minutes. Meanwhile, mix the marmalade with 1/4 cup water in a small microwave-safe bowl; microwave until warm, 1 to 2 minutes. Serve on the side.

FLUFFY FRENCH TOAST WITH ORANGE SYRUP

Steps:

• Generously butter large roasting pan. Arrange bread in single layer in prepared pan, fitting closely together. Beat half and half, eggs, cinnamon and nutmeg to blend in medium bowl. Pour egg mixture over bread. Cover pan and refrigerate until bread absorbs mixture, turning once, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Preheat oven to 400°F. Uncover pan and bake French toast until tester inserted into center of bread comes out clean, about 30 minutes.
• Meanwhile, stir orange juice and cornstarch in small saucepan until smooth. Add sugar and stir over medium heat until thick, about 8 minutes. Add butter, lemon juice and orange peel and stir until butter melts.
• Recut French toast into 8 separate slices. Serve with warm orange syrup.

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.