My Photo
Location: Texas, United States

Wednesday, May 27, 2009

Stuffed Croissants

From my Texas Morning Glory cookbook. Don't bake it on the bottom oven rack. Mine burned on the bottom. It's hard to tell when it burns because 2 Tbsp of cinnamon is a lot, and it makes the egg mixture very dark. The vanilla isn't mentioned in the directions, but I assume you mix it with the eggs, so that's what I did.

7 medium croissants
1 cup honey ham, diced
1 cup cream cheese
3/4 cup apricot preserves
10-15 eggs
1/3 cup cream
2 Tbsp cinnamon
2 Tbsp vanilla extract
4 Tbsp sugar

Preheat oven to 350. Slice croissants in half lengthwise. Grease a 12 X 15-inch casserole dish and then line with bottom halves of the croissants. Sprinkle diced ham over the halves. With a spoon, apply dollops of cream cheese (I softened it) on the layer of croissant halves. Then apply dollops of preserves.

In a bowl, beat the eggs lightly. Blend in cream, sugar, and cinnamon. Place croissant tops over the filled bottoms. Pour egg mixture on the croissants. Cover with foil. Bake at 350 for 45 minutes. Serves 15.



Post a Comment

<< Home