Wednesday, July 9, 2014

Baked Blueberry Cinnamon Croissant French Toast

Baked Blueberry Cinnamon Croissant French ToastI bought all these little micro croissants cuz I just really wanted some. I had a feeling I'd have leftovers and wouldn't know what to do with them and man was I right. Luckily I have some guests over so they can be guinea pigs for this dish. I had considered just making French toast out of them, but then decided to bake it so it'd be ready for everyone at the same time without needing to keep the earlier cooked ones in the oven.

Baked Blueberry Cinnamon Croissant French Toast
(serves 4)

  • 14 micro croissants (or 4 large croissants)
  • 1 cup whole milk
  • 3 eggs, beaten
  • 1/4 cup sugar
  • 1 Tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup fresh blueberries

  1. Place croissants in a 8" x 8" square glass pan, squishing them all in one layer. Set aside.
  2. In a medium mixing bowl, whisk together milk, eggs, sugar, vanilla extract, cinnamon and salt. Gently mix in blueberries.
  3. Pour mixture over croissants. Place a plate on top of the croissants and press down so that they're fully submerged in the custard. Chill in the fridge for 30-60 minutes.
  4. Preheat oven to 350F. Lift the plate off of the croissants and bake for 30-45 minutes, until golden brown and cooked through.
  5. Serve with maple syrup or whipped cream, etc. and coffee.