Monday, June 23, 2014

Orange Tarragon Croissant French Toast

This past week, we had a chance to stay at the lovely Mt. Gainor Inn located in Dripping Springs, TX. I wish we could have stayed longer but we were only in town for one night.  Breakfast was wonderful.  They served Orange Tarragon French Toast.  The picture below does not do it justice.  I went in search for a recipe online that will hopefully come close to this yumminess.  I found *ONE* recipe that could be close, if not the recipe that they may have used. 

The recipe I found is on the Stonewall Jackson Inn Bed and Breakfast website and is titled:

Recipe:  Stonewall Jackson's "French Toast".  They state on this page that the recipe comes from "Virginia Bed & Breakfast Cookbook, 3rd Edition".

I would have pinned the recipe on Pinterest right from their page, but there is no image associated.  So I place here so I and others can enjoy!

Stonewall Jackson's "French" Toast
Serves: 2
  • 3 eggs
  • 1 tbsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp orange juice
  • ¼ tsp finely chopped tarragon leaves
  • small pinch each: salt, white pepper, sugar
  • 2 large day-old croissants
  1. To make the egg wash: Use a 5x8-inch dish and an egg beater or hand blender. Break the eggs, add all ingredients except croissants, and blend thoroughly until mixture just begins to foam.
  2. Cut the croissants in half lengthwise, dip them in the egg wash, and press so that the air is forced out and replaced by the egg wash.
  3. Place cut face down on hot (375° F.) lightly greased heavy skillet or grill and toast to a golden brown - 3 or 4 minutes - flip and lightly brown the uncut side 1 to 2 minutes, then flip them back to the cut side for 1 minute.
  4. Place on a warm plate, stuffing or topping the open faces with the Southern Fried Apples (recipe at Serve with a patty of fresh sausage and lightly scrambled eggs. If you don't stuff or top them, dust well with powdered sugar and serve the fried apples as a side, using link instead of patty sausage. Garnish with a quarter slice of freshly cut pineapple (husk on) and a sprig of parsley.

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