French Toast with delicious, fluffy mini-croissants, baked in the oven for a more enjoyable version of the classic slices of toast or fried stale bread.
Filled with soft whipped cream cheese, icing sugar and scented lemon zest. A fluffy, lemon cheese cream.
Accompanied by bright red, spring strawberries and sprinkled with icing sugar.
Yours!
Filled with soft whipped cream cheese, icing sugar and scented lemon zest. A fluffy, lemon cheese cream.
Accompanied by bright red, spring strawberries and sprinkled with icing sugar.
Yours!
| work: 15′ | time: 10h:15′ | very easy: |
French Toast
The earliest known reference to the French Toast is the Apicius, a collection of Roman recipes, which date from the 4º and 5º century AD.
It is written in a language, that is, in many ways, closer to the spoken Latin at the time, rather than classical Latin.
The recipe proposes soaking in milk and eggs, without giving it any particular name, only the «Aliter Dulcia» = another dessert.
A dessert made all across the globe, with a similar name. In French-speaking areas of the earth has a very cute and distinctive name. They call it "Pain Perdu", ie lost bread, stale bread, bread to throw away.
In Greece, the dessert is called «Avgofetes» (egg slices) and are usually made from slices of toast or stale bread soaked in milk to soften, dipped in eggs and fried in olive oil. Served with honey, sugar and cinnamon, cheese (often feta cheese with honey), jam or plain with syrup. Usually eaten as food (savory version) or morning snack.
Sunday morning! Wake up your loved ones, with scents that will fill your kitchen from a very hearty breakfast, a fantastic and unique taste!
All you have to do is to remember to prepare the night before. This way the dessert will stay in the fridge overnight, so it has the time to absorb the milk mixture, and swell.
Have a beautiful, full bloom April.
Have a good month!
Ingredients (4 servings)
| 
In medium bowl, sift half of the icing sugar, add the cream cheese, lemon juice and zest of one lemon.
| 
Beat the ingredients well with the hand mixer, to mix and homogenize.
|
Split each croissant and spread the bottom half with a strong dose of lemon cream.
|
Cover with the top half and place them in an ovenproof dish measuring 20×30 cm/ 8"×12".
| 
If necessary, cut them in half to fill the gaps.
|
In a bowl add milk, eggs, the remaining sugar and the zest of the second lemon.
Beat thoroughly and pour over the croissants.
|
Cover with clear wrap or foil and refrigerate until next day morning.
| 
When cooked, preheat the oven to 180°C/ 350°F/ Gas 4 and bake the French Toasts covered, for 30 minutes. Remove the cover and bake for another 20' or until the croissants are baked and get a beautiful, golden color.
|
Allow 5 minutes to cool and serve sprinkled with a little icing sugar, strawberry sauce and sliced strawberries.Enjoy your breakfast with fresh fruit juice, coffee and milk!
