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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°. Butter a 9-by-2-inch round cake pan. | 2. In a small, heavy saucepan, bring the sugar, 2 tablespoons maple syrup and 1/2 cup water to a boil over medium-high heat, without stirring, and cook for 5 minutes. | 3. Boil until the caramel is a light golden color or a candy thermometer registers 240º, 5 to 8 minutes longer. Working quickly and carefully, remove the thermometer and pour the maple caramel into the prepared cake pan. Set aside. | 4. In a large bowl or baking dish, whisk the milk, eggs and the remaining 1/4 cup maple syrup. | 5. Soak the croissant halves in the custard until moistened, then layer the croissants on top of the maple caramel in the prepared cake pan, pressing down gently to flatten. | 6. Pour any remaining custard over the croissants and let the bread soak and soften, pressing down occasionally to flatten the croissants. | 7. Set the cake pan in a large roasting pan and carefully pour enough hot water into the roasting pan to reach halfway up the sides of the cake pan. | 8. Bake until the croissants are golden and the custard is set (a toothpick inserted in the center of the French toast should come out clean), about 45 minutes. | 9. Remove the French toast from the hot-water bath, cut into wedges and serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
maple syrup	1/4	cup		104.0	26.816	0.016	0.024
maple syrup	2	tablespoons		104.0	26.816	0.016	0.024
milk	2	cups		297.68	23.3264	15.372	15.9576
egg	2			143.0	0.72	12.56	9.51
croissant	5		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.