Tuesday, April 3, 2018

Savory Croissant Baked French Toast with Dijon Mustard Poppyseed Glaze

The Avenue Hotel Bed and Breakfast, a Manitou Springs Colorado bed and breakfast,  entered the BedandBreakfast.com savory breakfast contest. As a the perfect Pikes Peak lodging accommodation we serve a full hot homemade breakfast each morning. The bedandbreakfast.com contest has two more rounds of voting, the Avenue Hotel Bed and Breakfast is now one of the top 4 finalists.



1 dozen Croissants
1 dozen eggs
1 ham steak (approx. 1 lb.), diced, sautéed in maple syrup
1 cup half and half cream
½ cup milk
½ onion, diced, sautéed to caramelized
2 tablespoons Dijon mustard
½ teaspoon salt
1 lb. 4 cheese blend

Glaze
½ cup butter
2 tablespoons Dijon mustard
1⁄3 cup brown sugar
2 tablespoons Worcestershire
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 sauté for about 7 minutes to caramelize; remove from heat and set
aside. Spray a 13 x 9 baking dish with 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

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