Blueberry Croissant French Toast
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup sugar
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter
- 1 cup half and half
- 1/4 cup brandy
- pure maple syrup
- 8 tablespoons blueberry preserves
- 4 croissants, cut horizontally in half
- Carbohydrate 83 g(28%)
- Cholesterol 195 mg(65%)
- Fat 39 g(60%)
- Fiber 6 g(24%)
- Protein 9 g(18%)
- Saturated Fat 23 g(115%)
- Sodium 355 mg(15%)
- Calories 730
Preparation Combine half and half, eggs, sugar, brandy, cinnamon, and salt in 13x9x2-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, turning and basting often, about 30 minutes. Melt butter in heavy large skillet over medium-high heat. Add croissants; sauté until cooked through and browned, about 5 minutes per side. Transfer croissants to plates. Add blueberries to same skillet. Sauté until heated through, about 3 minutes. Spoon berries over croissants. Serve with maple syrup.
Preparation Combine half and half, eggs, sugar, brandy, cinnamon, and salt in 13x9x2-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, turning and basting often, about 30 minutes. Melt butter in heavy large skillet over medium-high heat. Add croissants; sauté until cooked through and browned, about 5 minutes per side. Transfer croissants to plates. Add blueberries to same skillet. Sauté until heated through, about 3 minutes. Spoon berries over croissants. Serve with maple syrup.
