Stuffed Croissant French Toast~
We have wonderful strawberries in Oregon, and my hubby loves a nice breakfast on our weekends~ Breakfast is so fun, easy, and a nice time to really get your day started off right~This is what we are having Saturday, to get the day going~ tweak it as you may, I always do~
Strawberry Compote:
1 1/4 cups sliced fresh strawberries
1/2 sugar (or what you use)
1 tsp brandy
1/4 cup orange zest
French Toast:
4 eggs
2 cups heavy cream
1 tbsp brandy
1tbsp brown sugar
1tsp vanilla extract
6 croissants
1 tbsp butter
1/4 cup mascarpone cheese
Additioal Ingredients:
confectioner's sugar
butter
real Vermont maple syrup (your favorite)
SERVES 6
For Strawberry compote: Mix together strawberries, sugar,brandy and orange zest and let sit for 30 minutes to mingle flavors~
For the French Toast:In a meduim bowl, slightly beat the eggs. Add cream,brandy,brown sugar, vanilla, and beat well. Slice the croissant in half, lengthwise. Soak croissant in egg mixture.Melt butter on a hot griddle and place croissant on griddle,cut side down, and cook until brown (4-5 minutes) then flip. make sure it is done all the way through, then immediately move to plate and spread about 2 teaspoons of mascarpone cheese on the bottom half of each croissant.( my hubby's italian and he uses a lot more) Top with the other half of the croissant and sprinkle with confectioner's sugar and serve with Compote for dipping, butter, and maple syrup on the side if desired~ Enjoy~
Strawberry Compote:
1 1/4 cups sliced fresh strawberries
1/2 sugar (or what you use)
1 tsp brandy
1/4 cup orange zest
French Toast:
4 eggs
2 cups heavy cream
1 tbsp brandy
1tbsp brown sugar
1tsp vanilla extract
6 croissants
1 tbsp butter
1/4 cup mascarpone cheese
Additioal Ingredients:
confectioner's sugar
butter
real Vermont maple syrup (your favorite)
SERVES 6
For Strawberry compote: Mix together strawberries, sugar,brandy and orange zest and let sit for 30 minutes to mingle flavors~
For the French Toast:In a meduim bowl, slightly beat the eggs. Add cream,brandy,brown sugar, vanilla, and beat well. Slice the croissant in half, lengthwise. Soak croissant in egg mixture.Melt butter on a hot griddle and place croissant on griddle,cut side down, and cook until brown (4-5 minutes) then flip. make sure it is done all the way through, then immediately move to plate and spread about 2 teaspoons of mascarpone cheese on the bottom half of each croissant.( my hubby's italian and he uses a lot more) Top with the other half of the croissant and sprinkle with confectioner's sugar and serve with Compote for dipping, butter, and maple syrup on the side if desired~ Enjoy~
