I am completely nuts about lemons. If there is a way to use them in something I will find it. Fortunately breakfast gives me all sorts of opportunities and this french toast just happens to be one of my all time favorites. It makes use of store bought croissants (and yes, they can come off the day old rack!) and though I use my own homemade lemon curd you can use some from a jar. I have used strawberries here, but this morning the berries were a mix of strawberries, blueberries and wineberries. Wineberries resemble a raspberry, are highly perishable, tart and full of flavor. They grow wild in this part of Pennsylvania and we have them all over the inn property. Blackberries and marionberries work as well. Yum!
In the words of James Beard ” Follow the directions the first time you try a recipe. But.. from then on you are on your own.”
2 Tbsp sugar 1 cup strawberries 2 Tbsp sugar
DIRECTIONS
Lay the croissant half one at a time into the egg mixture cut side down
Turn and when soaked place cut side up on a baking tray lined with parchment or lightly greased
Up to this point you can prepare the night before, cover with saran wrap and place in the refrigerator overnight
Preheat the oven to 350F Place the baking sheets in the oven and bake for 15 min, switching the baking trays between the racks at 10 min
Prepare the fruit by washing, stemming and slicing the strawberries.
Toss with the sugar and allow to stand Take the cup of strawberries, add the Tbsp of sugar and puree in a small food processor or mash by hand.
Remove the baked croissant halves from the oven Spread with the lemon butter on the cut face
Place the bottom half on a plate and pile with 3/4 cup of berries
Place the top half of the croissant on top of the berries Drizzle with 2 Tbsp of the strawberry puree
INGREDIENTS
6 large croissants
6 eggs 3/4 cup light cream or half and half
Zest from half a lemon 1/2 tea lemon extract (optional)
6 Tbsp lemon curd 1 quart of strawberries (or a mix of wh
2 Tbsp sugar 1 cup strawberries 2 Tbsp sugar
DIRECTIONS
Cut croissants in half In a flat pie dish or baking dish lightly beat the eggs Whisk in the cream, lemon zest, and lemon extract.
Lay the croissant half one at a time into the egg mixture cut side down Turn and when soaked place cut side up on a baking tray lined with parchment or lightly greased
Up to this point you can prepare the night before, cover with saran wrap and place in the refrigerator overnight
Preheat the oven to 350F Place the baking sheets in the oven and bake for 15 min, switching the baking trays between the racks at 10 min
Prepare the fruit by washing, stemming and slicing the strawberries.
Toss with the sugar and allow to stand Take the cup of strawberries, add the Tbsp of sugar and puree in a small food processor or mash by hand.
Remove the baked croissant halves from the oven Spread with the lemon butter on the cut face
Place the bottom half on a plate and pile with 3/4 cup of berries
Place the top half of the croissant on top of the berries Drizzle with 2 Tbsp of the strawberry puree
Serve with pancake syrup and whipped cream. (Both optional)
This looks so good! And easy prep, too. I can hardly wait to try it!
they sound divine! would definitely try them over weekend!
We served this today and it was a huge success – thanks for sharing the recipe!