Tuesday, September 9, 2014

Savory Croissant baked French Toast with a Dijon Mustard Poppy Seed Glaze



1 dozen Croissants
1 ham steak (approx 1 lb.), diced, sauteed in maple syrup
1/2 onion, diced, sauteed to caramelized
1 lb 4 cheese blend
1 dozen eggs
1 cup half and half cream
1/2 cup milk
2 tablespoons Dijon mustard
1/2 teaspoon salt

Glaze
1/2 cup butter
1/3 cup brown sugar
2 tablespoons Worcestershire Sauce
2 tablespoons Dijon mustard
1 tablespoon poppy seeds



Dice ham steak and pan fry in maple syrup to glaze the ham. When all the moisture has cooked off remove from heat; set aside.  Dice onion and saute for about 7 minute to caramelize; remove from heat and set aside. Spray a 13 x 9 baking dish wit non-cook spray. Preheat oven to 350 degrees. Cut croissants in half. In a large bowl whisk eggs and half and half, milk, 1 tablespoon of mustard and salt. Submerge and soak the bottom of each croissant in the egg mixture until soft, place in baking dish. Continue until all croissants are in the baking dish. Spread the remaining mustard on the bottoms of the croissants, layer with ham, onion and cheese. Submerge and soak the tops of the croissants in the egg mixture until soft and place a top on each bottom. Bake for 20 - 30 minutes.


In a saucepan, mix butter, brown sugar, Worcestershire sauce, Dijon mustard and poppy seeds. Bring to a boil and simmer for 2 - 3 minutes.  Drizzle over croissants when serving.







Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

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