The Hostess Hat: Easter Brunch Recipe

This morning, I’m made “Baked Croissant French Toast with Orange Syrup”. Every good hostess knows you always test and try a recipe first before debuting it at any event – but, we’re all family. Luckily for me, this recipe was fool-proof.

This is a great recipe for any brunch party. It only serves 4, so double up if you’re having more guests. Also, I would add warm syrup on the side so people have options between traditional syrup and orange marmalade. It’s an easy recipe that didn’t take much time to prepare.

Breakfast Recipe Croissant French Toast Breakfast recipe Croissant French Toast

Baked Croissant French Toast with Orange Syrup

Recipe via: Food Network Magazine
Time: 1 hour 25 min | Serves 4 | Calories: Who cares

Ingredients
– 3 large eggs
– 1/4 cup plus 1 tablespoon sugar
– 1 cup whole milk
– Grated zest of 1 orange
– 2 tablespoons fresh orange juice
– 1 tablespoon vanilla extract
– 4 croissants
– 1/2 cup orange marmalade (jelly)

What to do
1. Whisk the eggs, 1/4 cup sugar, the milk, orange zest, orange juice and vanilla in a large bowl. Pour the croissants in an 8-inch-square baking dish, squeezing them to fit into a single layer. Pour the egg mixture over the croissants, then put a plate on top and press down to keep them  submerged. Let soak in the refrigerator, at least 30 minutes up to 1 hour.

2. Preheat the over to 350. Remove the plate from the croissants, cover the baking dish with aluminum foil and bake until set, about 40 minutes. Remove from the oven and turn on the broiler. Uncover the baking dish, sprinkle with the remaining 1 tablespoon sugar and broil until the sugar is bubbling in spots, about 2 minutes.

3. Meanwhile, mix the marmalade with 1/4 cup water in a small microwave-safe bowl; microwave until warm, 1 to 2 minutes. Serve on the side. Enjoy!

2 thoughts on “The Hostess Hat: Easter Brunch Recipe

    1. It was a don’t-count-the-calories kind of day. Also, one thing to note: I would serve these almost immediatly. I let mine sit about 20 minutes before serving at the “poofy-ness” of the french toast started to deflate. (Can’t you tell I’m professional with my choice of words).

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