Blueberry Croissant French Toast

This has been a family favorite for a while. We found it while going through the Food Nanny  cookbook, and it looked so good we wanted to try it! Needless to say, we've made it multiple times since and loved it so much each time.

The croissants are crispy on the outside, fruity on the inside, and drizzled with a buttery blueberry sauce.

Need I say more?

They are also pretty quick. I just made the egg mixture to dip them in an hour ahead of time, did some homework, and started dipping them a bit later. The recipe calls for soaking the croissants for one whole minute, but we've found that one quick dip on the inside and a few extra seconds on the outside does the trick, since the inside won't be cooked as much and will get soggy easily.

You also may need to replace the oil/butter in the pan a few times, because the croissants that are cooking will soak up some of it. The mixture helps create a lot of the crispiness on the outside.

I've also noticed that occasionally a blueberry will fall out of the croissant while cooking. When it does, just put it in a small bowl, along with any other escaped blueberries, and dump them in while you make the blueberry syrup.
If you only have fresh blueberries, even though the recipe calls for frozen, that's for convenience. Whatever blueberries you have will work. If you end up not having enough blueberries for the sauce at the end (really, it's how many you want in there) you can defrost a few frozen ones and they will work just the same in the sauce, just add them in with the fresh blueberries.

Enjoy!

BLUEBERRY CROISSANT FRENCH TOAST

4-8 servings

• 2 cups frozen/fresh blueberries
• 3 eggs
• 1 cup milk
• 1 teaspoon sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 medium or 8 small croissants, sliced lengthwise
• 3 tablespoons unsalted butter, divided
• 1 tablespoon canola oil
• 3 heaping tablespoons brown sugar
• 1/3 cup maple syrup (or whatever syrup you have on hand)

Directions:   Remove blueberries from freezer and allow to thaw on paper towels. (They don't need to be completely thawed)

Meanwhile, in a shallow bowl beat the eggs, milk, sugar, vanilla and salt with a whisk until well blended. Place both halves of one croissant into the egg mixture and soak them without over-saturating. Allow excess batter to drip back into the bowl and then transfer the halves to a platter. Spread 1/4 cup of blueberries (or 2 Tbs for small) onto one half of the croissant. Top with other half and press down firmly. Repeat with the remaining croissants.

Preheat oven to 200 degrees.

Heat 1 tablespoon of butter, and the canola oil in a large skillet over medium heat. When the butter starts to bubble, add the filled croissants. Cook until browned, about 4-6 minutes. Turn them over and cook on other side until browned, or 4-6 minutes.

Transfer the cooked croissants onto a baking sheet. Place in 200 degree oven, and turn the oven off to keep them warm while you make the blueberry sauce.

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the brown sugar and let the mixture foam. Then add in remaining blueberries and syrup. Stir well and let simmer 4 minutes. Place the croissants on individual plates and quickly ladle the sauce over each croissant. Serve immediately.