Raspberry Bakewell French Toast for the weekend!

   

I usually like to pull out the stops for breakfast at the weekend.   Making something special for the two of us to enjoy.  I've seen a lot of versions of French Toast on the net lately using croissants instead of bread.  I just happened to have a few stale croissants in the house and so I decided to make my own version of French Toast with it.  

  

This is French Toast with a definite British twist to it.  One of our most beloved of puddings over here has to be the Bakewell Pudding, (Bakewell pudding is an English dessert commonly consisting of a flaky pastry base with a layer of sieved jam, topped with an egg and almond paste filling. There are numerous variations and several bakeries each claim to hold the original recipe.)  There is also the Bakewell Tart.  ( The Bakewell Tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge using ground almonds.)



Neither Pudding nor Tart, this delightful version encompasses some of the best qualities of both desserts . . . a rich almond flavoured custard, sugared almond topping and a delicious raspberry syrup for pouring.



The croissants soufflé up beautifully with the egg custard . . .  toasted to golden brown on both side in butter.  There is no substitute.  Oh sure you could spray oil, but I say in for a penny, in for a pound!  If you are going to do French Toast and use croissants, what is a few more calories????



Those sugared almonds add a delightful crunch, which goes so very well with the texture of the buttery souffled croissants . . .  and as for that raspberry syrup . . .  well . . . as the French would say . . . C'est tres Magnifique!  It's French Toast, but not as you know it.   We loved this and I hope you will too.




*Raspberry Bakewell French Toast*

Serves 4 generously

Printable Recipe 

A delicious breakfast take on the always popular Bakewell Tart.  Almond flavoured French Toast made with buttery croissants, 

topped with sugar crusted flaked almonds and served with a raspberry syrup.  Delicious!  

4 stale all butter croissant buns

4 large free range eggs

110ml of whole milk (1/2 cup)

1/2 tsp vanilla extract

1/2 tsp almond extract

2 TBS brown sugar

For the almonds:

4 TBS flaked almonds

2 tsp caster sugar

For the Syrup:

4 TBS raspberry preserves

4 TBS maple syrup

Butter for cooking

Icing sugar for dusting  

Beat the milk, eggs, extracts and brown sugar together until well combined and the sugar has melted into the liquid.   Cut the croissants in half through the middle, horizontally.   Soak them in the egg mixture for several minutes.  9Don't let them to become saturated to the point where they fall apart!)

Melt a knob of butter in a large skillet.  Once it begins to foam, add the croissant halves, cut side down.   Cook over medium heat until they are golden brown.  (You will probably need to do this in stages.)  Flip over and cook on the over side, until golden brown and the egg has all set.   Keep warm in the oven while you cook them all.  Once they are all done, melt another small bit of butter in the skillet.   Add the sugar and the almonds.  Cook, stirring constantly until the almonds are golden brown and lightly crusted with the sugar.  Take care not to let them burn.  It's best to take them off the heat as soon as they begin to turn golden.   

 

Melt the raspberry preserves together with the maple syrup.  

To serve place two halves of a croissant on each of four heated breakfast plates.  Sprinkle with a portion of the toasted almonds, dust with icing sugar and then serve hot with the raspberry syrup for pouring.  Serve hot.  

  

I just know you will love this too!