We had Orange Croissant French Toast Today!

Monday, February 20, 2012

The remodel project continues with wall texturing, but downstairs in the kitchen we had something good cooking at the Miller Tree Inn. Today's breakfast was Orange Croissant French Toast and we recently had a request for this recipe, so here it is:

Combine 2 beaten eggs with 4 Tablespoons of orange juice (fresh squeezed is best) and 1/2 teaspoon orange zest.

Cut croissants in half like you would for a sandwich. Dip in the mixture above and cook on a hot griddle until golden brown on both sides.

We serve with a spoonful of heated berries and sprinkled with powdered sugar. Then we offer our orange syrup to top it of (the recipe for the orange syrup can be found on an earlier blog entry.)

Enjoy!

Bella's Baked Apple French Toast

Saturday, October 16, 2010

Today we had Bella's Baked Apple French Toast served with the same Apple Syrup that we make for our Apple Pancakes. This recipe is from our friends who used to operate The Bowman Bed & Breakfast in Port Angeles. Though they are no longer in business, their recipe lives on!

Ingredients: 1/2 loaf of French bread, sliced thick
8 eggs
3 cups of milk
3/4 cup sugar, divided
1 Tablespoon vanilla
3 apples, cored, peeled and slliced
2 teaspoons cinnamon
2 Tablespoons butter

Spray a 9x13-inch baking dish lightly with cooking spray. Slice bread into 1.5 inch thick slices. Place bread tightly together in one layer in the prepared baking dish. Place eggs in large bowl and beat lightly. Add milk, 1/4 cup sugar, vanilla and mix with a whisk. Pour half of the liquid over the bread in the baking dish. Peel, core and slice apples. Cut into into rings. Place rings on top of the bread to cover. Pour remaining egg mixture over the apples.

Mix the remaining 1/2 cup sugar with cinnamon and sprinkle evenly over the apples. Distribute small chunks of butter over the top. Bake for 30 minutes, or wrap and refrigerate over night, baking at 400 degrees for 50 minutes the next morning. Set 10 minutes before serving. Serve with real maple syrup (or our Apple Syrup). Yield: 8 - 12 servings depending on the serving size.

Recipe can be divided in half and baked in a 9x9 inch pan for 20 - 30 minutes.

Garnish with powdered sugar, whipped cream and dried cranberries.