Blueberry croissant french toast recipe

Blueberry Croissant French Toast recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101. 4.7164

Ingredients

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

Instructions:

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