member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

    Blueberry Croissant French Toast

    Source of Recipe

    Bon Appetit, August 2001 (posted to recipecircus by catgurrl)

    List of Ingredients

    1 cup half-and-half
    2 large eggs
    1/4 cup sugar
    1/4 cup brandy
    1 tsp ground cinnamon
    1/4 tsp salt
    8 Tbsp blueberry preserves
    4 croissants, cut horizontally in half

    1/2 cup (1 stick) unsalted butter
    Two 1/2-pint baskets fresh blueberries
    Pure maple syrup

    Recipe

    1. Combine half-and-half, eggs, sugar, brandy, cinnamon and salt in 13x9x2-inch glass baking dish; whisk custard to blend well.


    2. 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.


    3. Melt butter in heavy large skillet over medium-high heat. Add croissants; saute until cooked through and browned, about 5 minutes per side. Transfer croissants to plates.

    Add blueberries to same skillet. Saute until heated through, about 3 minutes. Spoon berries over croissants. Serve with maple syrup.

    Makes 4 servings.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |