Stuffed Croissant French Toast 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:

• 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.

Steps:

• Prepare coals on a grill and let heat reduce to a moderate heat.
• In a blender, combine eggs, cream, vanilla, cinnamon, and nutmeg. Blend until the ingredients are smooth. Set aside.
• Slice peaches in half and remove the pit. Brush the flesh side of each half with melted butter. Place the peaches on the grill for 5 minutes, or until the flesh side is evenly caramelized and begins to soften. Remove the peaches from the grill and dice them. Transfer to a bowl and add lemon juice and sugar, to taste. Set the peach mixture aside.
• Pour the egg batter into a pie plate. Dip the croissant halves into the batter, making sure that each side is coated. Place the croissants on the grill, flat side down. Grill for 1 to 2 minutes, or until the batter appears cooked and the croissant begins to darken; watch carefully, as they will cook quickly. Flip the croissants and grill on the other side for 1 to 2 minutes. Remove the croissants from the grill.
• Place the bottom half of 1 croissant on a plate. Add 1/4 of the peach mixture and place the top half of the croissant over the peaches. Pour Bourbon Pecan Maple Syrup over the top and garnish with fresh mint. Repeat with remaining croissants.
• Melt butter in a medium saucepan over medium heat. Once the butter begins to brown, remove the pan from heat and add bourbon. Flambe the mixture until the alcohol has burned off and then add the syrup and pecans. Return the pan to the heat and simmer for 10 minutes.

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:

• In a bowl, whisk together the eggs, milk, and vanilla; pour into a 13 x 9 inch pan.
• Slice each croissant almost completely through horizontally.
• With a hand mixer, mix together the cream cheese and powdered sugar.
• Spread a layer of cream cheese mixture on the inside surface of each croissant.
• Place strawberry slices over cream cheese mixture and press lightly to secure.
• Close the croissants and place in the 13 x 9 inch pan; soak each side 2-3 minutes.
• Melt a little butter in a small frying pan; place croissant in pan; cover and cook 1 minute on each side, or until lightly browned.
• Serve immediately sprinkled with powdered sugar.