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French Toast Croissant Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)68.0987
Energy (kCal)1580.9993
Carbohydrates (g)162.7723
Total fats (g)74.6627
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Butter casserole dish. | 2. Cube 10 fresh croissants in large pieces. | 3. Whisk eggs, milk, vanilla, brown sugar, spices, orange peel, salt. | 4. Pour egg mixture over croissants, cover and refrigerate overnight. | 5. Next day, preheat oven 350°F. | 6. Toast pecans in dry pan until lightly browned and toasted. | 7. Sprinkle nuts over cold casserole. | 8. Dot with diced butter. | 9. Bake uncovered 350F 30-35 minutes. | 10. Allow to sit for 5 minutes then drizzle with warm maple syrup. | 11. To make warm maple syrup boil a pan of water. | 12. Take boiling water off heat and place maple syrup bottle in hot water for 15 minutes. | 13. Serve with maple syrup or powdered sugar or fresh strawberries macerated in sugar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    croissant 10 cubed - - - -
    egg 8 572.0 2.88 50.24 38.04
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    brown sugar 1/2 cup 418.0 107.899 0.132 0.0
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    orange peel 4 teaspoons grated 7.76 2.0 0.12 0.016
    salt 1/4 teaspoon - - - -
    cinnamon 2 teaspoons - - - -
    nutmeg 1 teaspoon grated 11.55 1.0844 0.1285 0.7988
    pecan 1/2 cup toasted chopped 143.1733 26.831999999999997 2.9467 3.016
    butter 1/4 cup diced 342.0 15.714 10.686 28.8
    maple syrup warmed - - - -
    sugar powdered - - - -
    butter 342.0 15.714 10.686 28.8

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



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