May 12, 2010

Croissant French Toast

This Mother's Day I decided to go all out for myself:)  Ben helped me make this yummy Brunch...It was heavenly!  Give it a won't be sorry!  I have to say...the best part was the Strawberry Syrup!  

On the menu...fresh fruit, Croissant French Toast with  Fresh Strawberry Syrup and Brown Sugar Glazed Bacon (my personal favorite:)

Now for the recipes...

Croissant French Toast with Fresh Strawberry Syrup
Recipe came from 

  • 4  large day-old croissants
  • 3/4  cup  milk
  • 2  large eggs
  • 1  teaspoon  vanilla extract
  • 2  tablespoons  butter
  • 3  tablespoons  powdered sugar

Slice croissants in half lengthwise.
Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add four croissant halves, and cook about 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and croissant halves. Sprinkle with powdered sugar; top with Sweetened Whipped Cream, if desired, and Fresh Strawberry Syrup.

Fresh Strawberry Syrup

  • 1  quart fresh strawberries, sliced
  • 1/2  cup  sugar
  • 1/4  cup  orange liqueur or orange juice
  • 1  teaspoon  grated orange rind

Combine all ingredients in a saucepan, and let stand 30 minutes or until sugar dissolves. Cook over low heat, stirring occasionally, 5 minutes or until warm.

Brown Sugar Glazed Bacon
Recipe came from Martha

16 slices (about 1 lb.) bacon
1 1/2 tsp. ground black pepper
1/3 c. firmly packed brown sugar

Preheat oven to 350 degrees. Line two 10-by-15-inch rimmed baking sheets with parchment paper; place a wire rack on top of each sheet. Arrange bacon in a single layer on the two racks. Evenly sprinkle with pepper and sugar.

Bake until bacon is crisp and browned, rotating sheets halfway through, 30 to 35 minutes. Pat dry with paper towels.

1 comment:

  1. That looks so good. Also, I NEED to have that sugar cookie recipe. They were the best.