Blueberry Crossaint French Toast

My son is blueberry obsessed: blueberry waffles, blueberry pancakes, blueberry bagels. Infact, I bought a pint of blueberries last week and he ate the whole pint in one day. George and I didn't even have 1 berry! I love croissants so merry them together and it sounds like a delicious combination!



Photo from:
Life as a Lofthouse.blogspot.com

 Blueberry Croissant French Toast
Yields:    4-8 servings

2 cups frozen blueberries
3 eggs
1 cup mik
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

Directions:  

 Remove blueberries from freezer and allow to thaw on paper towels. (They dont need to be completely thaw)

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 oversaturating. Allow excess batter to drip back into the bowl and then transfer the halves to a platter. Spread 1/4 cup of blueberries 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 to keep 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 immediatley.