This spectacular but simple dish was inspired by a brunch at a charming bed-and-breakfast in Fulton, Missouri.
INGREDIENTS
6 croissants
²?³ cup orange marmalade
5 eggs
2 cups heavy cream, divided
1 tsp. vanilla extract, divided
½ tsp. almond extract
½ tsp. freshly grated nutmeg
½ tsp. kosher salt
2 Tbsp. sugar
1 lb. strawberries, sliced
Maple or strawberry syrup (optional)
PREPARATION
• Grease a 9-by-13-inch baking dish with nonstick spray. Slice the croissants in half horizontally; arrange the bottom halves in the dish. Spread the marmalade on the cut sides of the croissants, then replace the top halves of the croissants.
• In a medium bowl, whisk the eggs, 1 cup cream, œ teaspoon vanilla extract, almond extract, nutmeg and salt until combined. Pour the mixture evenly over the croissants. Wrap the dish in plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees. Remove the plastic wrap from the dish. Bake 25 minutes, until the egg mixture is set and the croissants are golden brown.
• Meanwhile, in a bowl, use a hand mixer to beat the remaining 1 cup cream, the remaining œ teaspoon vanilla extract and the sugar on high speed until stiff peaks form, about 5 minutes. Serve the French toast with strawberries, whipped cream and maple syrup, if desired.
This article appears in November 2015.