Recipe
Breakfast
Champagne Croissant French Toast with Strawberry Orange Sauce (Get Cooking)
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 16 oz. Hy-Vee frozen whole strawberries, thawed | ||
| ¾ c. Hy-Vee sugar | ||
| ¼ tsp. orange zest | ||
| 1 ½ tsp. fresh squeezed orange juice | ||
| 1 tsp. Hy-Vee cornstarch | ||
| 3 tbsp. plus 1/4 cup extra dry champagne, divided | ||
| ¼ tsp. lemon zest | ||
| 5 Hy-Vee large eggs | ||
| ½ c. heavy cream | ||
| 1 tbsp. Hy-Vee vanilla extract | ||
| 2 tbsp. Hy-Vee brown sugar | ||
| 1 tsp. Hy-Vee cinnamon | ||
| ½ tsp. Hy-Vee nutmeg | ||
| ⅛ tsp. Hy-Vee salt | ||
| 8 Hy-Vee Bakery croissants, split in half | ||
| 3 tbsp. Hy-Vee butter, divided | ||
| 1 c. mascarpone cheese, for serving |
Directions
- For strawberry orange sauce, in a medium saucepan combine strawberries, sugar, orange zest, orange juice and cornstarch. Smash strawberries and bring to a boil over medium heat. Simmer for 10 minutes uncovered. Remove from heat and stir in 3 tablespoons champagne and lemon zest; set aside and keep warm.
- For French toast, in a bowl, whisk together eggs, heavy cream, vanilla, brown sugar, cinnamon, nutmeg and salt. Slowly stir in 1/4 cup champagne. Dunk each croissant half into the batter so that it's fully coated. Remove from batter and set pieces aside on a plate.
- Melt 1 tablespoon butter in a large nonstick skillet over low heat. Add croissant pieces, cut side down, and very slightly increase the heat not going above medium-low.
- Cook the croissant French toast for 3 to 4 minutes on the first side moving it around in the skillet a bit to make sure it doesn't burn. When it's deep golden brown on the surface, flip it to the other side and cook for another 2 minutes. Remove from the pan and repeat until all croissants are cooked.
- Serve with mascarpone cheese and strawberry orange sauce.
Nutrition facts
Servings
820 Calories per serving
Amounts Per Serving
- Total Fat: 56g
- Cholesterol: 265mg
- Sodium: 330mg
- Total Carbohydrates: 67g
- Protein: 16g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 80%
0%
Iron 30%
0%
Calcium 15%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, January 1, 2016.