Cherry Bourbon Ale Croissant French Toast
Croissants soaked in bourbon barrel aged ale, cream and egg liquid, baked and topped with a fresh cherries and ale compote. Substitute the coffee for a small glass of bourbon barrel aged ale.
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Servings: 12 servings
Calories: 405kcal
Ingredients
- 6 large butter croissants
- 3 eggs
- ⅓ cup heavy cream
- 1 12 oz bourbon barrel aged ale use ⅓ cup in the french toast egg wash mixture and ¾ cup in the cherry compote
- ¼ teaspoon vanilla extract
- 1 tablespoon melted unsalted butter to grease a muffin tin
- 3 tablespoon sugar
- 1 lbs of pitted fresh cherries
- 3 teaspoon tapioca or corn starch + 5 teaspoon cold water to mix it with
Instructions
- Heat your oven to 350 degrees F.
- Grease a 12 cup muffin tin with butter.
- In a bowl beat the eggs and mix with the cream, ⅓ cup of the bourbon barrel aged ale, and the vanilla.
- Split the croissants in halves.
- Using your hands open up each half to form a flat piece and dip it in the egg wash mixture.
- Line each muffin cup with a soaked croissant half and press to form a cup.
- Bake the croissant cups for 15 minutes. Let them cool off while you make the cherry compote.
- Heat a medium sized pan over medium-high heat and mix the cherries, ¾ cup bourbon barrel aged ale and sugar. Stir until the sugar is dissolved and bring to simmer.
- Mix the tapioca (or corn) starch with water and once well incorporated add to the cherries. Stir until the compote thickens and remove from heat.
- Spoon compote into each croissant cup and enjoy!
Nutrition
Serving: 1grams | Calories: 405kcal | Carbohydrates: 45g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 107mg | Sodium: 234mg | Fiber: 2g | Sugar: 16g
