 |
Croissant French Toast with Chocolate Sauce SourceOfRecipe Yield: 12 servings |
|
 |
|
|
|
|
|
|
| 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.