Croissant French Toast
with Caramelized Bananas
and Walnuts
Vie de France
2 large eggs
¼ cup milk
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Vanilla extract, to taste
Salt, to taste
Vegetable or canola oil,
for the griddle
1 Vie de France butter
croissant, sliced in half
TOPPING
1 teaspoon butter
3 tablespoons
light brown sugar
¼ cup ( 3 ounces)
walnut pieces
1 ripe banana, sliced
in half lengthwise
3 tablespoons orange juice
Pinch of ground cinnamon
In a shallow bowl, beat eggs, milk, nutmeg,
cinnamon, vanilla and salt.
Heat a lightly oiled griddle over medium-high heat.
Place each slice of croissant in the egg mixture,
soaking both sides. Place in the pan and cook
both sides until golden. Move each half to a plate.
Prepare the topping: Melt butter in a sauté pan
over medium-high heat. Add brown sugar and
walnuts, then lay the banana slices in the pan,
cut side up. Cook for about 20 seconds, then add
orange juice and cinnamon. Turn the bananas
carefully and cook for another 20 seconds.
Place the bananas and walnuts on the croissant
halves, drizzling sauce from the pan on top.
Makes 2 servings.
Baked Orange French Toast
Seald Sweet/South African Summer Citrus
2 large eggs
¾ cup milk
2 teaspoons vanilla extract
1 tablespoon sugar
Pinch of ground cinnamon
Butter, for frying
½ loaf French bread, cut
diagonally into 8 slices
3 South African oranges,
peeled and segmented
Pinch of sugar
Maple syrup, for serving
Preheat oven to 375°F. Butter an 8-inch glass
pie plate.
In a bowl, combine eggs, milk, vanilla, sugar
and cinnamon; blend well.
Melt butter in a skillet over medium-high heat.
Dip bread into the batter and coat well. Cook for
1-2 minutes, then turn and continue cooking
until lightly browned on both sides. Arrange the
cooked slices in the prepared pie plate.
Prepare the ;lling: In a bowl, combine all ingredients and blend well. Pour over the toast slices.
Bake for 15 minutes. Arrange orange segments
on top. Sprinkle the oranges with sugar. Return
to the oven for 20 minutes, or until the fruit is
hot. Let stand for 5 minutes. Serve with maple
syrup. Makes 2-4 servings.
FILLING
1 cup part-skim ricotta
¼ cup fresh-squeezed
orange juice
2 tablespoons sugar
2 large eggs
2 teaspoons grated
orange zest
