Croissant French Toast with Strawberries and Bananas - Great Weekend Breakfast Brunch

CookingWithCarolyn's picture

Apr. 15, 2013

Ingredients

Croissants 4 Large , halved
Butter 1 Tablespoon
For the batter
Eggs 4 Large
Milk/Whole milk 2/3 Cup (10.67 tbs) (2%)
Ground cinnamon 1 Teaspoon
Vanilla extract 3 Teaspoon
For the strawberry & banana topping
Strawberry jam/Strawberry preserve 3/4 Cup (12 tbs)
Water 2 Tablespoon
Fresh strawberries 3 Cup (48 tbs) , dice (cut into ¾ inch pieces)
Vanilla extract 1 1/2 Teaspoon
Bananas 2 , slice (into ½ inch slices)
Chopped pecans 1/4 Cup (4 tbs)

Directions

GETTING READY

1. Slice the croissants in half, set aside.

2. Slice the strawberry into ¾ inch slices, set it aside.

MAKING

3. In a pan pour the strawberry jam, add the water and stir over medium to medium low heat for 3-5 minutes.

4. Add the sliced strawberry and stir to coat, cook for further 3-4 minutes

5. In the meantime, in a large mixing bowl combine the eggs; milk, cinnamon, and vanilla whisk together everything.

6. Slice the bananas at this point into ½ inch slices because the syrup and the croissants will not take much time to cook.

7. Preheat a large nonstick pan over medium heat, add the butter and let it melt, dip the croissants in the batter and cook for 3-4 minutes on each side or until golden brown.

8. In the meantime add the bananas and vanilla to the strawberry syrup and stir, until everything is mixed well.

9. Once ready, place the warm croissants in the serving plate and top the bottom halves with the fruit topping.

10. Sprinkle some chopped pecans and then place the top halves of the croissant on top.

SERVING

11. Serve the croissant French toast along with a cup of tea.

TIPS

If the strawberries are not sweet enough with the syrup then you may add agave nectar, honey, sugar, or your choice of sweetener to taste. Add 1 teaspoon at a time of a sweetener until the desired sweetness is reached.

Preheat oven to 180 degrees and wrap the croissants in foil, place it in the oven to keep them warm, until needed.

NOTE

Do not let the croissants hang out in the batter or they will be super soggy.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 676Calories from Fat 322

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 11 g55%

Trans Fat 0 g

Cholesterol

Sodium 652 mg27.17%

Total Carbohydrates 67 g22.3%

Dietary Fiber 5 g20%

Sugars 45 g

Protein 22 g44%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet