Sunday, June 13, 2010

Pecan Orange Glazed Croissant French Toast

In an attempt to recreate a dish we had at a B&B on our honeymoon, I used leftover croissants to make french toast with an orange and pecan glaze. It was a trial/error sort of thing, relying only on an almost-4-year-old memory, so forgive me for not having exact ingredient measurements. But in the end, it turned out pretty darn close to the original.

Pecan Orange Glazed Croissant French Toast

(made enough for 6 people)
-8 large croissants (at least day old works best)
-4 large eggs
-2/3 cup milk (I also added a splash of Italian Sweet Cream coffee creamer)
-1 t. vanilla extract
-1/4 t. cinnamon
-4 T. butter, divided
-1 small jar orange marmalade
-2 T. orange juice
-1 1/2 c. chopped pecans


1. Whisk eggs, milk, vanilla, and cinnamon in a shallow dish until combined. In a skillet or griddle, melt 2 T. butter.
2. Cut croissants in half; dip each in the egg mixture, coating both sides. Place in heated skillet and cook until both sides are golden brown, flipping once. (May have to cook in several batches, but this is okay, since the croissants will be baked before serving.) Add other 2 T. of butter as needed between batches.

3. In a medium saucepan, heat marmalade and orange juice until marmalade is melted. Add pecans and simmer on low until all croissants have been cooked.

4. Lay croissants out on a foil-covered baking sheet. Coat evenly with marmalade mixture. Bake in preheated 400 degree oven for 10-15 minutes, until croissants are heated through and marmalade starts to bubble. Serve warm.

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