Something else to do with those frozen croissants!

Sammijo10 · ‎05-14-2011

I know this is just another riff on a baked french toast casserole, but the combo of the croissants and the jam just seems so French! Can't wait to try this. (Forgive me, I've forgotten which website I copied this from!)

<h3 style="box-sizing: border-box; line-height: 1.2; font-family: WebInkEffra, Effra, Arial, 'Helvetica Neue', Helvetica, Roboto, sans-serif; font-weight: normal; margin: 1em 0px 0.25em; font-size: 1.4rem;"> Skillet French Toast & Preserves Casserole</h3>

Serves 6-8

3 cups whole milk
8 large egg yolks
1/4 cup maple syrup
1 tablespoon vanilla bean paste or pure vanilla extract
1/4 teaspoon kosher salt
1 cup Bonne Maman Four Fruit Preserves
8 croissants, torn into rustic 2-inch pieces
1/2 cup chopped pecans
1/2 cup raspberries
Confectioner's sugar, optional

Preheat oven to 350°F.

Combine the milk, egg yolks, maple syrup, vanilla, and salt in a large bowl and whisk until frothy. Heat the preserves in a small saucepan until warm and pourable, 1 to 2 minutes.

Arrange half of the croissant pieces in the bottom of a 2 1/2-quart cast iron skillet (I used Le Creuset) and drizzle with half of the warm preserves. Pour half of the egg mixture over the croissants. Repeat with remaining croissant pieces, preserves, and egg mixture. Lightly press the croissants with a spoon to help saturate with liquid, but do not submerge completely. Set aside for 20 - 30 minutes before baking.

Sprinkle the casserole with pecans and raspberries. Cover the skillet with aluminum foil and bake for 30 minutes. Remove the aluminum foil and continue cooking until puffed and golden, 15 to 20 minutes. Let stand for 10 to 15 minutes before serving; garnish with confectioner's sugar if desired. Serve warm or at room temperature

peachesncream · ‎03-13-2010

That looks delicious! I will be trying this. I think I could cut it in half (for DH and me). I love croissants and anything made with them.

I've bought that brand of preserves used in the recipe at Super Target - it's really good.

I have another recipe for croissants that we like. I use it when I have a few leftover and need to use them up. It's by Pam Anderson.

Cinnamon-Pecan Croissants

http://threemanycooks.com/recipes/sweet-treats/cinnamon-pecan-croissants/

RespectLife · ‎02-27-2012

What great ideas! Thank you both!

I am overstocked on the croissants in the freezer and these would both be great ways to use them up!

I don't have a 'real' cast iron skillet though...just one of those 'light weight' ones from the Q.

Do you think that would be okay, Sammijo? Or do you think a different baking pan would work? I just don't have the room for one more thing in my kitchen! TIA

Sammijo10 · ‎05-14-2011

Respect, I'm going to make mine in a Rachel Ray baker. As much as i'd love one of the la cruset cast iron pans, I think it will bake up just fine. Might need to adjust the baking time, however as cast iron holds and distributes heat very well.

RespectLife · ‎02-27-2012

Thanks...I will try a baker too when I make this.

I have a Lodge 12"" cast iron skillet in my wish list on Amazon. It is only $23.99 but I have NO where to put it! DH will have a cow if I try to squeeze one more pot into those drawers!

Kay SD · ‎03-09-2011

About that...gotta admit, the only thing I could find to do with those frozen croissants from Q was to toss them out. I sometimes get the frozen mini ones from Trader Joe. They have to be thawed overnight, which isn't as easy, but I'm sure is why they are worth eating.