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Blueberry Croissant French Toast

Source of Recipe


Bon Appetit, August 2001






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
  






Instructions



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.