Baked Blueberry Croissant French Toast

Ingredients      

6 Croissants (Preferably day old)

5 eggs

1 cup of milk of choice (fuller fat the better)

Splash of vanilla extract

Pinch of salt

1 pint of blueberries

1/4 cup of butter

1/4 cup of maple syrup

1/4 cup of brown sugar

Blueberry Sauce:

1 pint of blueberries

1/4 cup of maple syrup

1/4 cup of water

2 tsp of cornstarch (mixed with 1 tbsp of water)

Cooking Instructions      

Cut the croissants in half lengthwise, place the bottom halves of the croissants face up in a 9x13 sprayed or buttered baking dish. Sprinkle blueberries and then place the croissant tops on top of the layer of blueberries.

Make the egg mixture by mixing the milk, eggs, vanilla & salt together in a medium bowl & set aside. Melt the butter, maple syrup and brown sugar together until bubbly and mix well to make sure the brown sugar dissolves. Whisk the butter/sugar mixture into the milk egg mixture and whisk well. Pour over the croissants and smoosh them down a bit making sure to get them as soaked as possible. The tops of the croissants will not get covered fyi.

Bake at 375 for 20-35 minutes until the egg mixture is completely set.

While the french toast is baking make your blueberry sauce.

Bring the blueberries, maple syrup and water to a boil, once its at a rapid boil turn the heat down to a simmer and let simmer for 10 minutes, be sure to check and you can smoosh the blueberries with a fork a bit while cooking. After the 10 minutes it should have reduced a little, you can then add the cornstarch mixture and stir well. Let simmer 5 more minutes or until thickened slightly.

Once french toast is done, let cool 5-10 minutes, sift powdered sugar on top and serve. Top with berry sauce.

Notes

Keeps in fridge...well mine didn't make it in the fridge...but best eaten within 3 days.