Here's another great recipe to whip
up on Christmas Eve while sugar plums are dancing in your children's heads.
Recipe by Our Best Bites
French Toast
- 6 large, stale butter croissants
- 1 8-ounce package cream cheese
- 1 1/4 cups powdered sugar, divided
- 2 lemons
- 1 1/4 teaspoons lemon extract
- 2 eggs
- 1 1/2 cups milk
Strawberry Sauce
- 1 pint fresh strawberries, washed, stemmed,
and chopped
- 1/3 cup sugar
- 1 tsp vanilla
- Sweetened Whipped Cream
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
Slice the croissants in half
lengthwise. Set aside.
In a medium mixing bowl, combine the
cream cheese, zest of one lemon, strained juice of one lemon, and 3/4 cup
powdered sugar. Mix with an electric mixer until light and fluffy.
Spread the lemon cream cheese
mixture over the bottoms of the croissants and then replace the tops, pressing
down to flatten. Cut into halves (or even fourths if necessary) and arrange the
pieces evenly in a 9×13″ pan lightly sprayed with nonstick cooking spray.
Whisk together the milk, eggs, lemon
extract, zest from the second lemon, and remaining 1/2 cup of powdered sugar.
Pour evenly over the croissants and cover with aluminum foil. Refrigerate for
8-10 hours.
When ready to bake, preheat oven to
350. Bake covered for 30 minutes and then remove the foil and bake for another
20-30 minutes or until the croissants are golden brown and the liquid is
absorbed. Remove from the oven and allow it to stand for 5-10 minutes. Cut into
squares and top individual servings with Strawberry Sauce, fresh sliced
strawberries, and, if desired, sweetened whipped cream.
For the sauce: Wash strawberries and
remove stems. If you’re feeling ambitious, you can roughly chop the berries,
but I say you’re already feeling ambitious enough by making your own strawberry
sauce. So don’t sweat it.
For the whipped cream: Combine
whipping cream and powdered sugar in a large bowl. With an electric hand mixer,
beat whipping cream until soft peaks form. Serve immediately with pie, cake,
ice cream sundaes, etc.