Blueberry croissant french toast recipe
Blueberry Croissant French Toast recipeThis article was published by: Matthew
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- 1 cup half & half
- 2 large eggs
- 1/4 cup sugar
- 1/4 cup brandy
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 Tablespoons blueberry preserves
- 4 croissants, cut horizontally in half
- 1/2 cup unsalted butter
- Two 1/2-pint baskets fresh blueberries (I often use a lot less)
- Pure maple syrup
Combine half & half, eggs, sugar, brandy, cinnamon, and salt in 13 x 9 x 2-inch glass baking dish; whisk custard to blend well. Spread 2 Tablespoons preserves on each of 4 croissant halves; top each with plain croissant half, pressing to adhere. Place croissants in custard; turn to coat. Let soak until custard is absorbed, about 30 minutes.
Melt butter in heavy large skillet over medium-high heat. Add croissants; saute until cooked through and browned, about 4 to 5 minutes per side. (I usually do 4 minutes on one side and 2 to 3 minutes on the other.) Transfer croissants to plates. Saute until heated through, about 3 minutes. Spoon berries over croissants. Serve with maple syrup.Serves: 4
Reference: Blueberry croissant french toast recipe
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