Croissant French Toast with Cranberry Apple Sauce

french toast (1 of 1)Like almost every stereotypical “basic bitch”, I love brunch.  Mimosas and breakfast/lunch combo food served until 3pm; my dream come true ad everyone’s dream, apparently. Almost every brunch place in Denver has ridiculously long wait time. I’m sorry, but if I have to wait an hour for food then I better have my mind blown not be served soggy undercooked potatoes, I am looking at you, Jelly. In the hour I am waiting in line, I could cook something equally if not better than these overrated brunch places and I don’t have to interact with strangers.

I offered to cook brunch for two of my friends’ birthdays and this recipe made an appearance at both. I have a firm belief that I can make any “guilty pleasure”dish more decadent, a gift from growing up in a Cajun French home. Elevate your French Toast by using croissants, it will be amazing! For a fall twist, I added some chai spices and topped it with  cranberry apple sauce.

 

 

 

French Toast Croissants:

Ingredients:

  • 6 whole croissants, I used almond croissants
  • 4 whole Eggs
  • 1/4 cup heavy cream
  • 1/2 cup whole milk
  • 2 Tablespoons maple syrup
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground allspice
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 3 teaspoons ground ginger
  • 1 teaspoon salt
  • 2-4 Tablespoons butter, for frying

Directions:

  1. In a bowl, whisk together all ingredients besides the butter.
  2. Place croissants in bowl,and coat each croissants with egg mixture. Let croissants sit in bowl for at 15 minutes.
  3. Heat a large nonstick skillet over medium-low heat, then melt a small amount of butter.
  4. Cook the croissants on each side for about 4-5 minutes, until they are golden brown.
  5. Remove from skillet and top with cranberry sauce or maple syrup.

Cranberry Apple Sauce:

Ingredients:

  • 1 cup cranberries (frozen/fresh)
  • 1 apple
  • 1 cup sugar
  • 1 cup water
  • 1 Tablespoon lemon zest
  • 1 Tablespoon lemon juice
  • 2 Tablespoon maple syrup
  • 1 teaspoon vanilla extract

Directions:

  1. Heat a sauce on medium  heat.
  2. Add all ingredients, and stir to combine.
  3. Cook for about 30 minutes, add more water if the sauce dries out too quickly.

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Pumpkin Pancakes (Gluten Free)

pumpkin pancakes (1 of 1)

On Thanksgiving, I tried this gluten free pumpkin pancakes recipe, and I was surprised how much I loved it, plus my gluten loving friend was wowed by these pancakes . I have also made these vegan by using chia seeds instead of eggs. This recipe is from Cookie and Kate, and I only made a couple of changes, but it’s definitely a must try and making the oat flour is pretty simple.

Ingredients

  • 1 cup pumpkin puree
  • 3/4 cup oat milk
  • 1 tablespoon lemon juice (about 1 small lemon, juiced)
  • 1 teaspoon maple syrup (or honey)
  • 2 teaspoon vanilla extract
  • 2 eggs or 2 tablespoons soaked chia seeds.
  • 1 cup oat flour (Add about two cups of old fashion oats (not instant) to a food processor and mix until preferred consistency. I made the flour a little chunky.
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves or allspice
Instructions
  1. In a small mixing bowl, stir together the pumpkin puree, milk, coconut oil (or butter), lemon juice and maple syrup (or honey). Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)
  2. In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
  3. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix! Let the batter sit for 10 minutes.
  4. Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface of your pan with coconut oil, butter or cooking spray. If you’re using a non-stick electric griddle like mine, you might not need any oil at all.
  5. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
  6. Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
  7. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.