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Croissant French Toast with Chocolate Sauce
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Dark semi-sweet chocolate |
10 oz. |
- |
| Heavy cream or half-and-half |
8 oz. |
1 cup |
| Eggs, beaten |
1 lb. 5 oz.* |
12 Large |
| Milk |
6 oz. |
3/4 cup |
| Sugar |
- |
1/4 cup |
| Orange-flavored liqueur** |
2 oz. |
1/4 cup |
| Ginger |
- |
2 tsp. |
| Large, day-old croissants |
Approx. 2 lb. |
12 large |
| Butter, melted |
4 oz. |
1/2 cup |
| Oil |
2 oz. |
1/4 cup |
| Large navel oranges, peeled and sliced into 36 pieces |
3 lb. |
6 large |
DIRECTIONS
- Prepare sauce: Cut chocolate into small pieces. Place in a non reactive bowl.
- Heat cream to almost boiling; do not boil. Pour hot cream over chocolate and whisk until smooth. Keep warm until service.
- In shallow bowl, whisk together eggs, milk, sugar, orange liqueur, and ginger.
- Cut croissants in half lengthwise. Soak in egg mixture for 3 minutes.
- Blend butter and oil. Pour small amount on griddle or skillet. Cook croissants over medium heat until golden brown on each side and thoroughly cooked.
- On serving plate, place bottom half of croissant. Top with 3 orange slices and cover with croissant top. Drizzle with chocolate. Serve immediately.
*If using frozen or liquid whole egg product.
**Fresh raspberries and raspberry liqueur may be used in place of orange liqueur in recipe.
Note: French toast preparation should be completed within one hour (including service time). Do not let uncooked (soaked) croissants remain at room temperature for any length of time.
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