topic Re: Croissant French Toast in Recipes

Croissant French Toast

Barbarainnc — Mon, 18 Jun 2018 16:39:27 GMT

I watched this on The Cooking Channel this morning. Bobby Flay has a show called Brunch @ Bobby's. Instead of using sliced bread soaked in milk and eggs. He made a richer version of croissants quickly dipped in beaten eggs, yolks, and half & half. He fried them clarified butter, them served them with an Maple Almond Syrup.

He butterflied the crossiants leaving them hinged together. Quickly dipping them leaves them crunchier. It looked so good. Gotta get some croissants now. 😊 😊 😊

Re: Croissant French Toast

Nightowlz — Mon, 18 Jun 2018 16:43:01 GMT

Yum that sounds good. Love French Toast.

I make homemade french bread to make French Toast with. It's really good. Not soggy.

I have even cut leftover homemade cinnamon rolls in half & made French Toast that way. It was also good.

We always use pure maple syrup heated in the microwave.

Re: Croissant French Toast

Shanus — Mon, 18 Jun 2018 16:52:59 GMT

@Barbarainnc wrote:
@I watched this on The Cooking Channel this morning. Bobby Flay has a show called Brunch @ Bobby's. Instead of using sliced bread soaked in milk and eggs. He made a richer version of croissants quickly dipped in beaten eggs, yolks, and half & half. He fried them clarified butter, them served them with an Maple Almond Syrup.

He butterflied the crossiants leaving them hinged together. Quickly dipping them leaves them crunchier. It looked so good. Gotta get some croissants now. 😊 😊 😊

@Barbarainnc A leftover croissant is rarely around here for long. Lol. I do use them to make bread pudding...Ina Garten’s recipe. OMG!!!

Re: Croissant French Toast

CelticCrafter — Mon, 18 Jun 2018 22:01:00 GMT

I buy the day olds at the supermarket and tear them up into chunks to make a french toast/bread pudding casserole.

It's one of my husbands favorite things. He thought I was the bees knees the first time I made it and gave it to him!

Re: Croissant French Toast

Nightowlz — Tue, 19 Jun 2018 00:55:46 GMT

@CelticCrafter wrote:
I buy the day olds at the supermarket and tear them up into chunks to make a french toast/bread pudding casserole.

It's one of my husbands favorite things. He thought I was the bees knees the first time I made it and gave it to him!

@CelticCrafter

Do you mind sharing your recipe. Never had bread pudding but french toast bread pudding sounds yummy.

I never heard of bread pudding until I saw it on ITKWD.

Re: Croissant French Toast

CelticCrafter — Tue, 19 Jun 2018 10:09:34 GMT

@Nightowlz, this is the recipe I use.

I double the recipe and make it in a 9 x 9 pan.

For the Greek yogurt - I've used plain, vanilla, coconut and coffee and it didn't alter the taste. I've even used sour cream when I didn't have any yogurt.

I also add some extra cinnamon into the custard as I'm making it.

This cinnamon croissant French toast is so easy to make! Pieces of croissant soaked in an egg batter and baked with a crunchy cinnamon sugar topping.

INGREDIENTS

3 large croissants, a few days stale
3 eggs
3/4 cup milk
3 tablespoons Greek yogurt
1/4 cup sugar
1/2 tablespoon vanilla extract
3 tablespoons flour
1/4 cup brown sugar
cinnamon to taste (I used almost a full teaspoon)
pinch of salt
3 tablespoons cold butter, cut into small pieces

INSTRUCTIONS

Grease a small baking pan with butter (I just used a small loaf pan). Tear the croissants into small pieces and place in the dish.
Whisk the eggs, milk, yogurt, sugar, and vanilla. Pour evenly over bread. Cover and refrigerate overnight in the fridge (or for a few hours if you are short on time).
For the topping, mix flour, brown sugar, cinnamon, and salt. Cut the cold butter in with a food processor or just using your fingers until your mixture looks like small crumbs.
When you’re ready to eat, preheat oven to 350 degrees. Sprinkle crumb mixture over the top of the croissant/egg mixture in the pan. Bake for 30-45 minutes depending on how soft/crispy you want it to be. Make sure the french toast is fully cooked before you remove it from the oven – usually the top looks done before the inside is really done.
Top with butter and drizzle with maple syrup.

Re: Croissant French Toast

nyc1 — Tue, 19 Jun 2018 10:45:04 GMT

I LOVE French Toast. I only use Challah. I cut big wedges, soak them in a mix of eggs, a little milk (I use almond milk), vanilla and cinnamon (and if I have oranges, I use a little very finely shredded orange rind). Then I fry them quickly, on all sides, in very HOT oil. The oil does not get absorbed, the outside is deep brown and crisp and the inside is soft and moist. Serve with maple syrup and butter.

Re: Croissant French Toast

Nightowlz — Tue, 19 Jun 2018 14:34:30 GMT

@CelticCrafter wrote:
@Nightowlz, this is the recipe I use.

I double the recipe and make it in a 9 x 9 pan.

For the Greek yogurt - I've used plain, vanilla, coconut and coffee and it didn't alter the taste. I've even used sour cream when I didn't have any yogurt.

I also add some extra cinnamon into the custard as I'm making it.

This cinnamon croissant French toast is so easy to make! Pieces of croissant soaked in an egg batter and baked with a crunchy cinnamon sugar topping.
INGREDIENTS
3 large croissants, a few days stale
3 eggs
3/4 cup milk
3 tablespoons Greek yogurt
1/4 cup sugar
1/2 tablespoon vanilla extract
3 tablespoons flour
1/4 cup brown sugar
cinnamon to taste (I used almost a full teaspoon)
pinch of salt
3 tablespoons cold butter, cut into small pieces
INSTRUCTIONS
Grease a small baking pan with butter (I just used a small loaf pan). Tear the croissants into small pieces and place in the dish.
Whisk the eggs, milk, yogurt, sugar, and vanilla. Pour evenly over bread. Cover and refrigerate overnight in the fridge (or for a few hours if you are short on time).
For the topping, mix flour, brown sugar, cinnamon, and salt. Cut the cold butter in with a food processor or just using your fingers until your mixture looks like small crumbs.
When you’re ready to eat, preheat oven to 350 degrees. Sprinkle crumb mixture over the top of the croissant/egg mixture in the pan. Bake for 30-45 minutes depending on how soft/crispy you want it to be. Make sure the french toast is fully cooked before you remove it from the oven – usually the top looks done before the inside is really done.
Top with butter and drizzle with maple syrup.

@CelticCrafter Thanks so much for sharing. I will have to try this some time. Like I said I have never had bread pudding or ever heard of it before I heard about it on ITKWD.