Strawberry Crescent French Toast
photo by EmilieLearnstoCook
- Ready In:
8 strawberry crescents
- 1 (8 ounce) can refrigerated crescent dinner rolls
- 8 teaspoons strawberry preserves
- 2 eggs
- 2 teaspoons sugar (to taste)
- 1 teaspoon cinnamon (to taste)
- fresh strawberries, for garnish
- strawberry preserves
- maple syrup
- powdered sugar
- Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.
- Open the can of crescent rolls. Unroll each crescent roll onto a cutting board or clean counter. There should be 8 crescent rolls in the package.
- Place approximately 1 teaspoon of strawberry preserves onto the short flat end of the crescents, which are triangular shaped. Use a spoon or spatula to spread the preserves down the length of the crescent dough. It does not have to be spread perfectly.
- Starting with the flat side of the triangle, roll the dough towards the long pointy end until it is rolled into a crescent shape. The preserves should be inside the crescent. If any preserves leak out, you can dab it away with a napkin or a spoon. Roll up all 8 crescents.
- Place the crescents onto the lined baking sheet. There should be about an inch of space between each crescent.
- Place the crescents into the oven and bake for 11 to 13 minutes, or until the tops of the crescents are golden brown.
- Let the crescents cool. Meanwhile, crack the 2 eggs inside of a medium mixing bowl. Throw away the shells. Whisk in the sugar and cinnamon until well mixed.
- Spray a large frying pan with cooking spray. Heat the pan on a stove top at the medium or medium low setting.
- Use tongs to dip the crescents into the egg mixture. Coat the cresents and then place them into the large frying pan. Cook each side of the crescents for 3 to 4 minutes or until the egg coating is cooked. You may need to adjust the temperature if the egg coating is taking to long to cook.
- Place the crescents onto 4 plates, if serving four people. Place 3 or 4 fresh clean strawberries on each plate, if desired. Drizzle maple syrup over the crescents. Add a spoonful of preserves next to the cresents, for dipping.
- Sprinkle powdered sugar, as much as you like, over the crescents. Serve hot and enjoy!
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RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> Hello to Recipezaar members. I would like to introduce myself, Emilie. I am 25 years old and have lived in Oregon my whole life. I am married to a wonderful man - Dana. I have always loved to bake but never really had the chance to create my own recipe's which is what I would like to do. I have spent most of my adult life in college and I really need to learn how to cook and bake. Being a recipezaar member has helped me to learn to make some great recipes! I love the Flavors of Fall cook book.