Wednesday, January 26, 2011

Parish House Inn recipe for Orange Croissant French Toast

This recipe is made when you have time, frozen and then baked and served when you want. At the it is topped with fresh strawberries, raspberries and blueberries and a sprinkling of powdered sugar, which makes for an elegant presentation. Enjoy!


4 egg
5 ounces evaporated milk
1/2 cup orange juice
1 tablespoon grated orange rind
1 tablespoon sugar
6 large croissants, 1 day old, split in half

In a shallow dish, combine eggs, evaporated milk, orange rind, orange juice and sugar.
Dip both sides of the croissant in the egg mixture. coating thoroughly.
Place slices in a single layer on a baking sheet that5 has been covered with foil. Place in the freezer for 30 minutes or until firm. Remove from the baking sheet and place in freezer bags. Tightly seal and label bags. They can be kept for 3-4 weeks in the freezer.

To Serve;

Preheat oven to 450o.

Remove croissants from the freezer. Place slices in a single layer on a foiled lined baking sheet that has been coated with cooking spray. Bake at 450o for 6 minutes, then turn them over and bake for an additional 5 minutes or until lightly browned.
Serve with fresh berries and maple syrup.

Chris Mason

Parish House Inn

an Ann Arbor/Ypsilanti area bed and breakfast