Frenchtoastcroissantcasserole Recipes

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.

CROISSANT FRENCH TOAST BAKE

Steps:

• Preheat the oven to 375 F. Grease a 9-inch by 13-inch baking dish with unsalted butter.

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Melt margarine in a 9 x 13 baking pan.
• Put 6 slices of bread in bottom of pan.
• In a bowl mix 1 cup brown sugar with 1 tsp cinnamon.
• Sprinkle 1/2 of this sugar mixture over bread.
• Add another layer of 6 slices of bread.
• In a bowl, whisk eggs with milk until well blended.
• Pour over bread layers.
• Sprinkle with remaining sugar mixture.
• Cover and refrigerate overnight.
• Bake covered at 350F 30 minutes.
• Uncover and continue baking 15 minutes or until set and browned.

CROISSANT FRENCH TOAST

Steps:

• In a medium sized bowl, mix eggs, milk, cinnamon and vanilla. Wisk until well combined.
• With large teflon pan over medium heat, add one ounce of clarified butter. Then take one croissant at a time and dredge in egg mixture and grill cutside down first for approximately 3 minutes. Then carefully flip with a spatula. Do not press the croissant. After all croissants are cooked carefully shingle each croissant on a serving plate. Cover with a handful of fresh berries.

CROISSANT FRENCH TOAST

Steps:

• Preheat griddle to 350 degrees F (175 degrees C). Spray the griddle with cooking spray.
• Whisk eggs together in a bowl until smooth. Add half-and-half, vanilla extract, and cinnamon to eggs and whisk until frothy.
• Dunk croissants, 1 at a time, into egg mixture just until both sides are coated.
• Cook croissants on the hot griddle, split-side down, until golden brown, 2 to 3 minutes. Flip and continue cooking until second side is golden brown, about 1 minute. Repeat with remaining croissants. Sprinkle confectioners' sugar over croissants.

CROISSANT BAKED FRENCH TOAST

Steps:

• Preheat oven to 375°. Using cooking spray, grease a 13x9-in. baking dish and set aside. , Slice croissants in half lengthwise. , In a large mixing bowl, whisk together eggs, cream, vanilla paste, cinnamon, orange zest and maple syrup. Submerge croissant halves in liquid until completely soaked. Arrange croissants in baking dish, overlapping slightly if necessary. Bake 25-30 minutes.

FRENCH TOAST CROISSANT CASSEROLE

Steps:

• Butter casserole dish.
• Cube 10 fresh croissants in large pieces.
• Whisk eggs, milk, vanilla, brown sugar, spices, orange peel, salt.
• Pour egg mixture over croissants, cover and refrigerate overnight.
• Next day, preheat oven 350°F.
• Toast pecans in dry pan until lightly browned and toasted.
• Sprinkle nuts over cold casserole.
• Dot with diced butter.
• Bake uncovered 350F 30-35 minutes.
• Allow to sit for 5 minutes then drizzle with warm maple syrup.
• To make warm maple syrup boil a pan of water.
• Take boiling water off heat and place maple syrup bottle in hot water for 15 minutes.
• Serve with maple syrup or powdered sugar or fresh strawberries macerated in sugar.

CROISSANT FRENCH TOAST CASSEROLE WITH BLUEBERRIES AND CREAM CHEESE

Steps:

• Preheat oven to 350.
• Prepare your baking dish. Spray a 8x11 baking dish with cooking spray. Wipe away excess with a paper towel. **See notes for instructions on how to bake in a 9x13 dish.
• Prepare the custard mixture. Melt the butter in a large microwave safe bowl for about 1 minute in your microwave. Whisk in the milk, half and half, brown sugar, maple syrup, vanilla extract, apple pie spice and the eggs. Set aside.
• Assemble the casserole. Place half of the cubed croissants in the bottom of the baking dish. Top with half of the cream cheese and half of the blueberries. Top with the remaining cubed croissants and then the remaining cream cheese and blueberries. Pour the custard mixture over the top of the casserole. Push down the top of the casserole with the back side of a spoon, making sure to get the custard mixture evenly distributed within the dish. Sprinkle the top of the casserole with apple pie spice, if desired.
• Bake at 350 for 50 to 55 minutes. If the top of the casserole begins to become too dark, cover with aluminum foil.
• Cool on a wire rack for 15 minutes before serving so the casserole has time to set.

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Pour melted butter into an 11x15-inch baking dish. Sprinkle brown sugar and cinnamon over the butter and top with bread slices, making sure slices are placed close together.
• Mix milk, eggs, and vanilla extract in a bowl until thoroughly combined; pour over bread in the baking dish. Cover with aluminum foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place the covered casserole in the preheated oven and bake for 30 minutes. Uncover, and bake until puffed and lightly golden, about 15 minutes more.