Individual Cookie Butter and Jelly Baked French Toast
Makes 4 servings
2 T. butter at room temperature
6 Slices Brioche or other SOFT bread from a sandwich style loaf
4 Heaping T. Cookie Butter
4 Heaping T. Jelly, jam or preserves
2 Lg. Eggs
1/2 c. heavy cream or half and half
3 T. light Brown Sugar plus more for sprinkling
2 T. PURE maple syrup
Pinch of ground cinnamon
Pinch of fine sea salt
Powdered sugar for dusting
Preheat oven to 350 degrees
Lightly grease four 5 in. creme brulee ramekins each with a 1/2 T. of butter. Cut the bread in half diagonal, (you’ll be using 3 slices for each portion).
Spread cookie butter on 4 pieces of bread. Spread jelly on 4 pieces of bread and stack on the cookie butter pieces laying them slightly askew. Top each stack with 1 piece of the remaining bread.
Transfer each into prepared ramekin bowls. In medium bowl whisk eggs, cream, 3 T. brown sugar, maple syrup, cinnamon and salt.
Gently pour or ladle 1/4 c. of mixture over each portion, coating the top layer of bread. Sprinkle brown sugar over each ramekin.
Place on a rimmed baking sheet and bake 15-20 minutes or until bread looks gently toasted on the edges but soft in the center.
Remove from oven and let cool 5 minutes, then sprinkle with powdered sugar and maple syrup if desired.
NOTE: I mix the brown sugar and Biscoff cookie (ground up) and sprinkled on before baking.
Almond Chocolate Croissants
Makes 6 servings
Almond Cream
1/2 c. almond paste
4 T. butter – room temp.
1/4 c. coffee – room temp.
1 egg yolk
1 t. flour
6 store bought croissants
One 3 oz. semi-sweet chocolate bar – chopped
1/2 c. sliced almonds
Powdered sugar for dusting
Chocolate Drizzle
One 1 oz. semi-sweet chocolate bar
Splash of cream
Preheat oven to 350 degrees
To make paste, add almond paste, butter, coffee and egg yok to food processor. Process till smooth. Add flour and salt and pulse to combine.
To Build
Slice croissants in half lengthwise and set onto sheet pan, cut side up. Take about 1 T. of almond cream and spread on bottom half of croissants. Place chopped chocolate on the bottom half of croissants. On top halves of croissant place on top of chocolate bottom.
Spread more almond paste on top and sprinkle with almonds.
Bake for 13-15 minutes or when almonds are golden and the almond cream is set.
Cool
When cool, mix chocolate bar (broken up) and cream in a microwave bowl and melt increments until smooth.
Drizzle over croissants and dust with powdered sugar. SERVE
Can be stored in an airtight container up to 3 days in the refrigerator.
