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Blueberry Croissant French Toast
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Submitted by:
Jimmy |
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The flakey croissants are a nice switch from bread, and the fresh blueberries are delicious when in season |
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INGREDIENTS:
- 1 cup(s) , Half and Half
- 2 large , Eggs
- 1/4 cup(s) , Sugar
- 1/4 cup(s) , Brandy
- 1 teaspoon(s) , Ground Cinnamon
- 1/4 teaspoon(s) , Salt
- 8 tablespoon(s) , Blueberry Preserves
- 4 whole , Croissants Cut in Half
- 1/2 cup(s) , Unsalted Butter
- 2 1/2 pint(s) , Fresh Blueberries
- 1/2 cup(s) , Maple Syrup
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| Instructions: |
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 |
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