Ingredients
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1
-
1/4
-
2
-
2
-
2
-
5
-
-
-
-
-
-
-
-
-
Directions
French Twist, This looks wonderful I havn’t made this yet, but I wanted it here for safe keeping From Every Day with Rachael Ray February 2007, Wow oh wow, this was so decadent and yummy, what a great idea I made a half batch as a breakfast treat and sprinkled with cinnamon & vanilla sugar before baking Mmmm yumm!
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Steps
|
1
Done
|
Preheat the Oven to 350. Butter a 9-by-2-Inch Round Cake Pan. |
|
2
Done
|
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
Done
|
Boil Until the Caramel Is a Light Golden Color or a Candy Thermometer Registers 240, 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
Done
|
in a Large Bowl or Baking Dish, Whisk the Milk, Eggs and the Remaining 1/4 Cup Maple Syrup. |
|
5
Done
|
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
Done
|
Pour Any Remaining Custard Over the Croissants and Let the Bread Soak and Soften, Pressing Down Occasionally to Flatten the Croissants. |
|
7
Done
|
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
Done
|
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
Done
|
Remove the French Toast from the Hot-Water Bath, Cut Into Wedges and Serve Warm. |
