French toast croissant
9. April 2012
So this is sophisticated recycling for me! I do not understand how it is possible that something so delicate and delicate has long escaped me. French toasts everyone knows, but try croissants ...
Postup
Mix egg, syrup, milk, bark, essence, and possibly cognac. We dip the croissants into the mixture on both sides and leave all the liquid soaked. If they are older, you can soak them in the evening. In the morning, just preheat the oven to 180 ° C, carefully bring the croissants to a baking dish with pieces of butter and bake for 20-25 minutes. You will be surprised how beautiful they will be again inflated and in a form against the stage just before baking. Bake until they are crunchy on the surface.
Serving with fresh fruit and cottage cheese or ricotta, cherry marmalade, whipped cream and chocolate is my favorite combination, or cinnamon butter, shortly cooked apples with cinnamon and maple syrup are fantastic. Basically, whatever you like.
If you are in a hurry and want to surprise someone with breakfast, the fast version means cutting the croissant lengthwise, both halves in a "marinade" according to the recipe and fry in butter in a pan, like the classic French toast.
