Breakfast » Stuffed Croissant French Toast
Put your day-old croissants to the best use ever with this sinfully delicious Stuffed Croissant French Toast. Every bite is an adventure as you get a bite of orange marmalade here, a little almond there. You'll definitely want to add this to your permanent brunch menu rotation.
Ingredients
- vegetable oil cooking spray or butter
- 4-5 medium sized croissants
- ¼ cup orange juice
- ¾ cup orange marmalade
- ¼ cup apricot preserves
- 2½ eggs
- ½ cup half & half or cream
- 2 tsp almond extract
- ¼ tsp nutmeg
- 3 tbsp maple syrup
- if using almond croissants, scrape almond paste from inside & use 2 tsp, divided
- powdered sugar for dusting
How-to
- Preheat oven to 350 degrees
- Butter a large loaf pan or casserole dish
- Slice croissants in half as if preparing a sandwich and place croissant bottoms in the pan
- Mix orange juice, marmalade and preserves. Add 1 tsp almond extract. Mixture should be thick. Pour 2/3 of this mixture onto croissants in the dish
- Put croissant tops on and fill in all empty spaces (they can be pulled and stretched a little to fill the pan and supplemented with dried French bread - no crusts)
- Mix eggs, half & half, nutmeg, maple syrup and remaining almond extract. Pour over croissant mixture to cover thoroughly
- Dribble remaining marmalade mixture over tops of croissants. Cover and refrigerate at least 1 hour, preferably overnight
- Remove from refrigerator about 1 hour before baking. Bake until set and golden – about 30 minutes. (To prevent the top from burning, it may help to cover with foil until halfway done baking)
- Sprinkle with powdered sugar and serve with sliced strawberries and oranges
Comments (2)
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Posted Sunday, April 12, 2009, at 3:36 am by DMV:I have to make this!
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Posted Thursday, March 26, 2009, at 10:37 pm by Carla & Anamelia Arriaga:All I can say its... YUMMY!!
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