For cranberries and apples--whisk together the apple cider, corn syrup, and
For the French toast: Butter a 9-by-13-inch baking dish. Arrange the croissant halves
efrigerate.
Place 6 slices French toast in bottom of greased 9
p sugar and the water and
To make the French toast:
Place half of the bread cubes in a
x all french toast ingredients together
To make the hazelnut spread: Place chocolate chips
small bowl, mix the mascarpone, marmalade, grated
For the Home made Brioche:
For Brioche: Sprinkle yeast over milk
b>the bottom crust
For the toast: Mix all ingredients except bread.
Spray a skillet with non-stick spray and heat to medium-high.
Dip bread in batter to coat, and place in skillet.
Cook until browned, flip, and cook the other side.
For the sauce: Melt butter and sugar in saucepan.
Add water, cinnamon, and apples.
Cook on low heat for 8 to 10 minutes, until tender.
Serve on top of or on the side of the toast.
innamon.
Keep the syrup warm. (The syrup can be
For the syrup:
Combine the sugar and orange juice in
FOR Creamy Maple Syrup: Combine sugar,
large bowl.
Add the milk, cream, peach puree and
Cream cheese filling:
Combine the cream cheese, sugar and vanilla
tter.
Cut the bread crosswise into
In large bowl, combine all french toast ingredients except the bread and beat until smooth.
Spray large nonstick skillet or griddle with nonstick cooking spray.
Heat over medium high heat until hot.
Dip each slice of bread in egg mixture and add to skillet.
Cook 2 to 4 minutes on each side or until golden brown.
Top each serving with banana slices and pecans and drizzle with syrup.
For the macerated strawberries:
Combine all the ingredients in a bowl,