Thursday, September 4, 2008

Lazy Sunday

There are times when one just needs something rich, sweet, and comforting. There are also times when one is suddenly gifted with a dozen perfect croissants from Ann Arbor’s Croissant Shop. They are crisp. They are fragrant. They melt in your mouth. Two or three can be consumed more quickly than one would like to admit.

What to do with the remaining pastries to avoid plummeting into a complete shame spiral? The answer: freeze them, and then turn them into Baked Croissant French Toast the next time you have friends over for brunch. Puffy, golden, delicious. Have yourself a hearty portion- with no regrets.



•6-8 plain croissants, cut in half lengthwise
•6 eggs
•1 1/2 cups whole milk
•1 1/2 cups half-and-half
•1/4 teaspoon freshly ground nutmeg
•1 teaspoon vanilla
•2 tablespoons Grand Marnier
•1 orange, zest of
•1/4 cup packed brown sugar
•1/2 cup white sugar
•1 pinch salt

1. Butter a 9 by 13-inch baking dish. Arrange the croissant halves in the baking dish. In a large bowl, whisk together the eggs, milk, half-and-half, nutmeg, vanilla, Grand Marnier, orange zest, 1/4 cup brown sugar, white sugar and salt. Pour this mixture over the croissants. Cover the baking dish and chill until all of the liquid is absorbed, at least 2 hours or overnight.

2. Bake in a 400 degree oven for 20 minutes or until puffy, golden brown, and set in the middle.

3. Serve with: warm maple syrup, homemade preserves (I used my own blueberry-lime jam), or a dusting of powdered sugar and a squirt from a lemon wedge.

3 comments:

Shayne said...

haha your funny you go from a bad case of marshmello dip to lessen the junk in your trunk to this post ummmmmm I have to say you tortured to add more junk; however, maybe your taste buds needed to be reminded that they were alive and I am sure this did it. by the way I HATE marshmellows so it would have been torture.

Maggie said...

I think this is a wonderful antidote to that "marshmallow" dip! It was nice to meet you.

untamedbeer said...

This sounds like it may be the best thing EVER.