La Cornue CornuFé Series - Cooking Tips, Recipes & Cleaning - Manual (Page 27)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Brunch
Meal Preparation Tips
Baked French Toast is really like a bread pudding and makes a wonderful brunch dish, you
can be endlessly creative with the fillings, it’s easy to make and is a great crowd pleaser.
Cooking bacon in the oven is probably the easiest way to prepare bacon, just handle the tray
carefully when you take it out of the oven to avoid dripping hot bacon fat on the floor.
Oven Croissant French Toast w/Apricot Preserves
6 – croissants, halved
1 – 8oz container whipped cream cheese
1 – jar apricot preserves
6 – large eggs
2 – cups half & half
1 – teaspoon vanilla
Preheat the oven to Convection 350°
Spread each of the bottom halves of the croissants with a generous smear of cream cheese
and top with a generous amount of the apricot preserves. Place the top on each of the
croissants and place in a glass-baking dish.
Crack the eggs into a large bowl and beat with a whisk, add the half and half and vanilla and
beat for a few minutes to combine. Pour over the croissants pushing the croissants down
from time to time until all the liquid is absorbed, about 10-15 minutes. The prepared French
toast can be covered and refrigerated overnight or several hours prior to cooking.
Bake the French toast for 30-35 minutes until puffed and golden.
Oven Bacon
1 – 1lb package hickory smoked bacon
Preheat the oven to Convection 350°
Lay the bacon slices on the rack in the black baking pan and slide into the oven. Cook for
20-25 minutes depending on the thickness of the bacon.
Pour the liquid fat into a container for disposal or let it harden then scrape out of the pan
and discard before washing the pan in the dishwasher.