Stuffed Croissant French Toast With Carolina Orange Sauce

Filed under: Breakfast, Breakfast - French Toast, Romantic Recipes.

Like the Northern Lights on an Arctic Mountaintop when the golden Carolina Orange Sauce gilds the toasted Meringue crests of our fruit-stuffed Croissants.

1 croissant per person.
1 egg per person, plus 1 extra per each 3 croissants.
1 tblsp whipped cream cheese each.
1 tblsp frozen blueberries or peaches each (slice peaches thinner)
2 tsp sugar each
1/8 cup vanilla yogurt each
1 and 1/2 tsp. vanilla
1/2 tsp Angostura
1/4 cup pinon nuts
1/4 lb butter for jelly roll pan
For Carolina Orange Sauce:
1 small can frozen orange juice, undiluted
1/2 lb butter
1 cup sugar.

Melt butter on jellyroll pan and set aside. Slit croissants and fill with whipped cream cheese and blueberries or peaches. Separate eggs and whip whites to a meringue. Add sugar, vanilla, Angostura, and Vanilla Yogurt to yolks and mix well. Add yolks to meringue and meld together softly so as to leave strong peaks. Place croissants in shallow dish and pour batter over all. Refrigerate 15 to 30 minutes. Heat oven to 425 or 350 to bake croissants from 20 to 30 minutes. Place croissant on buttered jellyroll pan without touching if possible and pour batter over all. Top with nuts and bake until golden brown. Serve with warm maple syrup or the special Carolina Orange Sauce.

Recipe Summary:
Yield: 1 per croissant
Prep Time: 20 minutes
Cook Time: 20 to 30 minutes

Recipe Provided By:
The Chatelaine B&B
Pine Grove Mills, PA

Pine Grove Mills Bed and Breakfast Inns