Baked Croissant French Toast With Orange Syrup Recipes

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

Provided by june

Number Of Ingredients 8



Baked Croissant French Toast with Orange Syrup Recipe - (4.6/5) image

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.

3 large eggs
1/4 cup plus 1 tbsp sugar
1 cup whole milk
Grated zest of 1 orange
2 tbsp fresh orange juice
1 tbsp vanilla extract
4 croissants
1/2 cup orange marmalade

CROISSANT FRENCH TOAST

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 8 servings

Number Of Ingredients 13



Croissant French Toast image

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.

1 pint fresh blackberries
1 cup sugar
2 tablespoons cornstarch
8 croissants (a rounder shape is best)
1/4 cup half-and-half
2 tablespoons sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
5 large eggs
Butter, for frying and serving
Warm maple syrup, for serving
Strawberries, for serving
Whipped cream, for serving

CROISSANT BAKED FRENCH TOAST

My best friend and son's godfather introduced me to this recipe. It is a perfect holiday or Sunday brunch menu addition. It is easy to make and has a rich taste, so you can't help but feel a little fancy while eating it. We recently enjoyed this at a special family occasion, and now it is a favorite. I like to bake it, but it can also be made in a stovetop skillet. -Amanda Wilson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 8 servings

Number Of Ingredients 8



Croissant Baked French Toast image

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.

Nutrition Facts :

8 croissant
5 eggs, beaten
1 cup light cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Zest of 1 orange
2 tablespoons maple syrup
Optional Toppings: Confectioners' sugar, assorted fresh fruit or maple syrup

ORANGE CROISSANT FRENCH TOAST

For a hearty winter weekend breakfast, flaky croissants are filled with sweetened cream cheese and thick orange marmalade, then soaked in a cream-based batter laced with Grand Marnier and orange zest.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 16



Orange Croissant French Toast image

Steps:

  • Whisk together the eggs, cream, Grand Marnier, vanilla, cinnamon, nutmeg, salt, and orange zest in a medium bowl, and set aside. Stir together the cream cheese and confectioners' sugar in a small bowl.
  • Halve the croissants crosswise. Spread bottom with cream-cheese mixture, then with marmalade. Place tops back on to seal. Place the stuffed croissants in a shallow baking dish large enough to hold them in a single layer. Pour egg mixture over croissants; soak 5 minutes.Turn croissants over; soak 5 minutes more or until they are soaked through.
  • Preheat oven to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half of the croissants until golden brown, about 3 minutes per side.Transfer to wire rack, and place in oven while cooking remaining bread.Wipe out skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with orange syrup, butter, and orange segments, if desired.

6 large eggs
1 1/2 cups heavy cream, half-and-half, or milk
2 tablespoons Grand Marnier
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
Grated zest of 1 orange
4 ounces cream cheese, softened
2 tablespoons confectioners' sugar
6 croissants, preferably day-old
1/2 cup orange marmalade, plus more for serving if desired
2 tablespoons unsalted butter, plus more for serving if desired
2 tablespoons vegetable oil
Orange Syrup
2 oranges, segmented (optional)

CROISSANT FRENCH TOAST

Provided by Michael Stein

Categories     Milk/Cream     Egg     Breakfast     Brunch     Christmas     Vegetarian     Kid-Friendly     Mother's Day     Cinnamon     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 10



Croissant French Toast image

Steps:

  • Whisk eggs, half-and-half, sugar, cinnamon, orange zest, and nutmeg in a large bowl to blend. Add croissants to egg mixture; turn to coat evenly on both sides.
  • Heat a griddle or large skillet over medium-low heat. Brush with melted butter. Lift croissants from batter, allowing excess to drip back into bowl. Cook croissants on griddle until browned on both sides and just cooked through, about 5 minutes per side. Place 2 halves on each plate. Serve croissants with warm syrup and fruit compote, if desired.

5 large eggs
1 cup half-and-half
1 tablespoon sugar
1 teaspoon ground cinnamon
1/4 teaspoon finely grated orange zest
1/8 teaspoon freshly grated nutmeg
4 croissants, split horizontally
1 tablespoon unsalted butter, melted
Pure maple syrup, warmed
Fruit compote (optional)

FRENCH TOAST CROISSANT CASSEROLE

A delicious breakfast casserole that's easy to make a serves a crowd. I buy very flaky fresh authentic croissants from the bakery to make this dish. You could substitute brioche also for the croissants. You can also top with fresh strawberries macerated in sugar.

Provided by GreyhoundX3

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14



French Toast Croissant Casserole image

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.

Nutrition Facts : Calories 703.8, Fat 41.7, SaturatedFat 19.1, Cholesterol 368.8, Sodium 969, Carbohydrate 65.3, Fiber 4, Sugar 29.4, Protein 17.8

10 croissants, cubed
8 large eggs
1 teaspoon vanilla extract
1/2 cup brown sugar
1/2 cup milk
4 teaspoons orange peel, grated
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg, fresh grated
1/2 cup pecans, toasted rough chopped
1/4 cup butter, diced
maple syrup, warmed
powdered sugar (optional)
butter, for pan

FLUFFY FRENCH TOAST WITH ORANGE SYRUP

Provided by Donna Chrisco Oldford

Categories     Citrus     Egg     Breakfast     Brunch     Kid-Friendly     Summer     Bon Appétit     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 11



Fluffy French Toast with Orange Syrup image

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.

8 1-inch-thick egg bread slices (about 1 1-pound loaf)
2 cups half and half
6 eggs
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 cup orange juice
1 tablespoon cornstarch
1/2 cup sugar
2 tablespoons (1/4 stick) unsalted butter
2 teaspoons fresh lemon juice
1 teaspoon grated orange peel

BAKED CROISSANT BLUEBERRY FRENCH TOAST WITH CRISPY PECANS

Makes a lovely Mother's Day or special occasion brunch. From Mary Ann Vitale of La Taverna restaurant and Sorella della Taverna (in La Jolla, California).

Provided by BecR2400

Categories     Breakfast

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 20



Baked Croissant Blueberry French Toast With Crispy Pecans image

Steps:

  • For the French toast: Butter a 9-by-13-inch baking dish. Arrange the croissant halves in the baking dish. In a large bowl, whisk together the eggs, milk, half-and-half, nutmeg, vanilla, Grand Marnier, orange zest, 1/4 cup brown sugar, white sugar and salt. Pour this mixture over the croissants. Cover the baking dish and chill until all of the liquid is absorbed, at least 2 hours.
  • For the topping: Preheat the oven to 350 degrees F. In a shallow baking pan, spread the pecans evenly and toast until fragrant, about 4 to 5 minutes. Remove from the oven and toss pecans with the 1 teaspoon butter and salt.
  • Increase the oven temperature to 400 degrees F. Sprinkle the blueberries evenly over the croissant mixture. Melt 1/4 cup butter with 1/4 cup brown sugar, stirring until the butter is melted. Drizzle this mixture over the baking dish and bake for 20 inutes, or until the liquid from the blueberries is bubbling.
  • For the blueberry syrup: In a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve; stir in the lemon juice.
  • Sprinkle the croissant French toast with toasted pecans. Serve with the syrup.

Nutrition Facts : Calories 865.4, Fat 47.4, SaturatedFat 20.1, Cholesterol 274.7, Sodium 453, Carbohydrate 97.8, Fiber 5, Sugar 68.3, Protein 17

6 -8 plain croissants, cut in half lengthwise
6 eggs
1 1/2 cups whole milk
1 1/2 cups half-and-half
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
2 tablespoons Grand Marnier
1 orange, zest of
1/4 cup packed brown sugar
1/2 cup white sugar
1 pinch salt
1 cup pecans
1/4 cup unsalted butter, plus
1 teaspoon unsalted butter
1/4 teaspoon salt
2 cups blueberries
1/4 cup packed brown sugar
1 cup blueberries
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice

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