My New Favorite Brunch Item

I came across this Croissant French Toast recipe in the Rachael Ray magazine. Normally I'm not a fan of croissants but I thought I would give it a try. So glad I did.



What you'll need:

5 croissant, cut in half horizontally
1 cup sugar
2 cups whole milk
2 large eggs
1/4 cup plus 2 tablespoons pure maple syrup

Butter a cake pan all around.


In a saucepan add the sugar, 2 tablespoons maple syrup and 1/2 cup water. Bring to a boil over medium-high heat and without stirring, cook for 5 minutes.


Boil the mixture until it gets to a light golden color or the candy thermometer reads 240 degrees, about 5 to 8 minutes.


Pour the maple caramel into the buttered cake pan and then set aside.


In a large bowl add the milk to the eggs...


and the remaining 1/4 cup maple syrup. Whisk the mixture together.


Soak the croissant halves in the mixture.


Start layering the croissants in the cake pan over the maple caramel and gently press down on them.


If you have any milk egg mixture left go ahead and pour it over the croissants.


Place the cake pan in a large pan, a roasting pan, turkey pan, or a lasagna pan.


Start pouring hot water in the pan until the hot water reaches halfway up the cake pan.


Bake the croissants for about 45 minutes until the croissants are a nice golden color and the toothpick comes out clean.


Once they're done remove the cake pan from the hot water and cut into wedges.


Serve warm and enjoy!



Missy

Banana Nut Muffin

So I swear this isn't going to turn into a banana blog but seriously after that banana cake I just had to make some banana muffins. So glad I did.

Preheat the oven to 350 degrees.


What you'll need:

3 or 4 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp. vanilla
1 Tbsp espresso or strong coffee (optional)
1 tsp baking soda
Pinch of salt
1 1/2 cup flour
1 cup chopped walnuts (toasted or raw)

Pour the melted butter into the mashed bananas and then mix with a wooden spoon.


Next add the sugar...


the egg...


and vanilla extract into the mixture.


You're going to sprinkle the baking soda and salt over the mixture and mix it in.


Next you're going to add the banana mixture into the flour and mix it together for a few minutes until it's incorporated.


After you add the walnuts, fold them into the mixture.


Fill the muffin pan about 2/3 of the way and bake for about 25-30 minutes. I like to check my muffins around 20 minutes with a toothpick. Once they are done cool them on a rack.


These are one of my favorite morning snacks with a nice cup of coffee.


Hope you enjoy them!

Missy