REEZE: At this point the croissants can be frozen; Open freeze
For the French toast: Butter a 9-by-
liced strawberries. Repeat with remaining croissants.
Place sugar, egg, milk
he inside edge of the croissants to make a pocket, leaving
Spread croissant bottoms with cream cheese. Top with fresh strawberries, then sandwich with croissant tops.
In a deep dish, beat together eggs, milk, cinnamon, sugar, nutmeg and almond extract.
Dip croissants in egg mixture and cook on a hot, buttered griddle or skillet until golden brown on both sides (be careful-croissants burn easily).
Garnish with fresh strawberries to serve.
NOTE: This recipe can easily be halved- just use 2 eggs instead of 3.
he inside edge of the croissants to make a pocket, leaving
ntil moistened, then layer the croissants on top of the maple
o 350\u00b0F.
Slice croissants in half, spread insides with
ake the batter for the French toast by whisking together the
hisk until frothy.
Dunk croissants, 1 at a time, into
vernight.
To shape the croissants, roll the dough into a
2 rectangular baking dish. Place croissants in pan, two per row
Beat the eggs and cream together.
Add the Triple Sec, granulated sugar, orange zest and cinnamon; whisk until well blended.
Pour into a shallow bowl or pie plate.
Dip each croissant half in the egg mixture, turning once.
Melt a few tablespoons of the butter in a skillet over medium heat.
Add as many croissants as will fit and fry until golden on both sides. Repeat with the remaining croissants, adding butter to the skillet as needed.
Sift confectioners sugar over the croissants.
Serve immediately.
Yield:
6 portions.
ides. Using a fork, remove croissants from egg mixture, letting excess
Slice croissants in half.
Mix butter, mustard, poppy seed and onion together and spread on croissants.
Top with 2 1/2 ounces ham and a slice of cheese.
Put together; cover with foil and warm in 325\u00b0 oven for 25 to 30 minutes.
Makes 12 servings.
Coarsely chop croissants; distribute evenly in greased 13X9
Butter a 9x13 glass baking dish. Cut croissants on an angle in 1 inch slices. Arrange in baking dish layering cut-side down. Sprinkle chocolate chunks and cherries on top.
In a separate bowl mix yolks, eggs, cream, Baily's, vanilla, sugar and salt. Pour mixture over croissants. Sprinkle a little raw sugar on top.
Bake in 300 degree oven for 30-40 minutes Serve warm.
ish.
Cube 10 fresh croissants in large pieces.
Whisk
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT