Sunday, August 9, 2015

Good Morning California! Croissant Avocado French Toast

California cousins inspired this Good Morning California! Croissant Avocado French Toast filled with savory ingredients including bacon, cheddar cheese and fresh summer tomatoes.  Slices of avocado as garnish signal the west coast nod.  Thanks to croissants being available in most supermarkets, you can make this simple baked french toast on either coast.

It's summertime and no one wants the kitchen to get too hot so we baked this pie-plate recipe in a toaster oven.  The dish serves two to four people so if you are making this for a brunch crowd, bake three of four using a regular oven. 

As with most baked bread puddings and quiches, this very likely keeps well and can be reheated or served room temperature with a side salad.  Sadly, we have no leftovers remaining to help us test the theory.

Good Morning California! Croissant French Toast
Serves 2-4

2 large croissants, split horizontally
1 teaspoon vegetable oil to oil pie plate
2 eggs
3/4 cup milk
salt & pepper
3 slices cooked bacon
1 ounce shredded cheddar cheese (about 1/2 cup)
1/2 sliced tomato
1/2 avocado

  1. Toast split croissants on lightest setting to help dry out the centers.
  2. Meanwhile, oil 9" pie plate. 
  3. Preheat oven to 325˚F.
  4. Lay toasted croissants, face up, in pie plate.  
  5. Mix together eggs, milk, sat & pepper.  Pour over croissants.  Use a fork to ensure egg custard mixture moistens all crevices of bread.  Let dish sit at least 15 minutes (covered and refrigerated overnight is OK too).
  6. Break apart bacon and tuck in between croissants.  Lay tomato sliced in a nice pattern as top layer.  
  7. Bake dish for 20-30 minutes at 325˚F until egg custard is slightly puffed and beginning to brown on top.  Check the center with a knife to ensure that the egg custard has cooked through.  
  8. Let rest five minutes.  While dish is resting top with avocado slices.