Croissant French Toast Stuffed With Grilled Peaches Recipes

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.

Steps:

• Arrange half of the bread in a 13x9-in. baking dish coated with cooking spray. Top with peaches, pecans and remaining bread., In a small bowl, whisk the eggs, egg whites, milk, sugar, 1 teaspoon cinnamon and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400° for 20 minutes. , In a small bowl, combine the flour, brown sugar and remaining cinnamon; cut in butter until crumbly. Sprinkle over French toast. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Serve with syrup if desired.

Steps:

• In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
• Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
• Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
• Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

Steps:

• Whisk first 8 ingredients in medium bowl. Add croissants to egg batter and turn until thoroughly coated.
• Melt butter in heavy large skillet over medium-high heat. Add croissants and cook until golden brown on both sides, about 3 minutes per side. Sift powdered sugar over. Serve with maple syrup.

Steps:

• Beat eggs and cream together, add triple sec, granulated sugar, orange zest and cinnamon and whisk together.
• Pour into a shallow bowl or pie plate.
• Dip each croissant half in mixture, turning once.
• Melt a few tablespoons of butter in skillet over medium heat, add as many croissant halves that will fit and fry until golden brown, repeat with any remaining croissants.
• Put on plate and sprinkle with powdered sugar, I also like to add a slice or two of oranges to each plate.
• Syrup and butter is optional, I like it with both, but my mom eats it plain.
• Cooking time is approximate.

Steps:

• In a shallow bowl wide enough to immerse croissant, whisk eggs until light yellow.
• Add milk, half& half, vanilla and seasonings and mix together.
• Slice croissant and spread cream cheese on bottom half.
• Lay sliced fruit on top of cream cheese and cover with top croissant half.
• Dip in egg mixture and fry in butter till brown.
• Flip over and brown other side.

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.