Breakfast › Stuffed Croissant French Toast

Stuffed Croissant French Toast

Put your day-old croissants to the best use ever with this sinfully delicious Stuffed Croissant French Toast. Every bite is an adventure as you get a bite of orange marmalade here, a little almond there. You'll definitely want to add this to your permanent brunch menu rotation.

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  • apricot preserves
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About Lauren Summers

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Tags:

  • about
  • stuffed croissant french toast
  • lauren
  • summers
  • harding house
  • bed & breakfast
  • home cook
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  • harding house cambridge

About Stuffed Croissant French Toast

Put your day-old croissants to the best use ever with this sinfully delicious Stuffed Croissant French Toast. Every bite is an adventure as you get a bite of orange marmalade here, a little almond there. You'll definitely want to add this to your permanent brunch menu rotation.

About Lauren Summers

Lauren loves to cook and will admit she is a fan of full fat in her cooking. So how does she stay so thin? In addition to keeping busy managing the Harding House, she also teaches Zumba, a class that combines Latin rhythms and international flavors and is a high energy "exhilarating dance party" that benefits body, mind and spirt. Interested?  Check out Lauren's website to get more info.

Recipe

Print recipe

Ingredients

  • vegetable oil cooking spray or butter
  • 4-5 medium sized croissants
  • ¼ cup orange juice
  • ¾ cup orange marmalade
  • ¼ cup apricot preserves
  • 2½ eggs
  • ½ cup half & half or cream
  • 2 tsp almond extract
  • ¼ tsp nutmeg
  • 3 tbsp maple syrup
  • if using almond croissants, scrape almond paste from inside and use 2 tsp, divided
  • powdered sugar for dusting

How-to

  1. Preheat oven to 350 degrees
  2. Butter a large loaf pan or casserole dish
  3. Slice croissants in half as if preparing a sandwich and place croissant bottoms in the pan
  4. Mix orange juice, marmalade and preserves.  Add 1 tsp almond extract.  Mixture should be thick.  Pour 2/3 of this mixture onto croissants in the dish
  5. Put croissant tops on and fill in all empty spaces (they can be pulled and stretched a little to fill the pan and supplemented with dried French bread - no crusts)
  6. Mix eggs, half & half, nutmeg, maple syrup and remaining almond extract.  Pour over croissant mixture to cover thoroughly
  7. Dribble remaining marmalade mixture over tops of croissants.  Cover and refrigerate at least 1 hour, preferably overnight
  8. Remove from refrigerator about 1 hour before baking.  Bake until set and golden – about 30 minutes.  (To prevent the top from burning, it may help to cover with foil until halfway done baking)
  9. Sprinkle with powdered sugar and serve with sliced strawberries and oranges

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Comments (2)

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  1. chickpea:

    I have to make this! (Apr 11, 2009 10:36:24 PM)

  2. carla:

    All I can say its... YUMMY!! (Mar 26, 2009 6:37:06 PM)