$2500 French Toast – National French Toast Day

It’s National French Toast Day and I can’t seem to locate a picture for my favorite original French toast recipe. Ugh!

But that’s not stopping me from sharing! Three years ago I won the Grand Prize ($2500) in a holiday recipe video contest sponsored by Harris Teeter Markets! As you might have guessed … my original recipe video entry was for French toast … Goat Cheese Stuffed Croissant French Toast with Warm Grape and Mandarin Orange Compote.

In honor of National French Toast Day I’m sharing my Baby Boomer Bakes Goat Cheese Stuffed Croissant French Toast with Warm Grape and Mandarin Orange Compote with everyone. It’s going to be a hit in my home (again) this holiday season! I hope you’ve got a Harris Teeter Market nearby. I know their products work perfectly in this original Baby Boomer Bakes recipe!

Goat Cheese Stuffed Croissant French Toast With Warm Grape and Mandarin Orange Compote

Yield: 6 servings

2 pkgs Fresh Food Market Artesian All-Butter Croissants (6 croissants)

2 Tbsps Harris Teeter cream cheese, softened to room temperature

2 Tbsps goat cheese, softened to room temperature

1 (2-oz) pkg Harris Teeter pecan chips

2 tbsp Harris Teeter granulated sugar

3 Harris Teeter large eggs

1/3 cup Harris Teeter orange juice

1/4 cup Harris Teeter heavy cream

1/2 tsp pure vanilla extract

1/4 tsp freshly grated nutmeg

1/4 tsp ground cinnamon

Warm Grape and Mandarin Orange Compote:

3/4 cup Harris Teeter white grape juice

1/4 cup pomegranate juice

1/3 cup Harris Teeter granulated sugar

2 t Harris Teeter cornstarch

1/2 tsp Harris Teeter salt

1 cup red grapes, halved

1/2 tsp Harris Teeter ground black pepper

1 (15-oz) can Harris Teeter Traders jumbo mandarin orange sections, drained

1 (2-oz) pkg Harris Teeter pecan chips

Garnishment: (optional)

1/4 cup Harris Teeter heavy cream, whipped

1/4 cup crème fraiche

1. Preheat oven to 350 degrees.

2. Take the croissants and using a small knife make a small pocket in the thick side of each to hold the filling.

3. Combine in a small bowl the cream cheese, goat cheese, pecan chips and sugar. With a spoon place this divided mixture inside each croissant; set aside.

4. In a mixing bowl whisk the eggs for about 30 seconds, then add the orange juice, heavy cream, vanilla extract, freshly grated nutmeg and cinnamon. Whisk together until blended evenly. Dip each croissant into egg mixture and place on a non-stick baking sheet or one that has been sprayed with non-stick baking spray.

5. Bake croissants in a preheated 350-degree oven for 20 minutes or until golden brown.

6. Meanwhile combine 3/4 cup white grape juice, 1/2 cup pomegranate juice, 1/3 cup granulated sugar, 1 tbsp cornstarch and 1/2 tsp salt in a small saucepan. Whisk while cooking over medium heat until mixture thickens; about 5 minutes. Remove from heat and fold in red grapes, mandarin oranges, pecan chips and black pepper. Keep warm.

7. Combine whipped cream with crème fraiche. Keep chilled.

To serve:

Place one croissant on each serving plate, top with divided fruit mixture and garnish with the whipped cream fraiche.

Comments

  1. Thanks for the recipe! Its sounds delicious, I love anything with goat cheese!

  2. Wow, this sounds incredible! I’m bookmarking this for a lazy Sunday 😀

    – Silvia

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