blueberry croissant french toast


Sometimes, I write up recipes because they are an amazing success. I practically sprint to the computer and do it that same night. I'm so excited to write it all up. Other times, I'm writing up a moderate win pretty much to make sure I do better the next time.

This is one of the later examples. This was good - but I can be better. And unfortunately, the thing that I think could make it better was actually my first inclination. The answer is always more bread. Or Cheese. But in this case bread.

I had seen an Instagram post for some beautiful blueberry croissant baked french toast. I was rather immediately sold on the whole thing. So I made a trip to Trader Joe's to pick up the essentials... and my parents backyard to pick up the eggs. All the chickens are back to laying eggs... which means we don't need to buy eggs again until the winter. When I was standing in the bread section of Trader Joe's, I also grabbed a loaf of Sourdough bread. I wasn't confident that 6 big croissants was enough.

Here are a few notes about this dish:
  • Add bread // the croissants are so light... that they don't seem to absorb all the eggy mixture. This is fine if you like the dish on the eggy side instead of the french toast side - but it also just makes it super light. Adding a few slices of torn bread to the dish would have given a bit of heft that would have been greatly appreciated
  • Sugary topping // Everything deserves a little sugar topping. It's never a mistake. I combined some chopped walnuts, butter, and brown sugar - and drizzled it rather heavily over everything. Don't skip this. You'll regret it.  
  • Blueberries // Fun story. These blueberries are leftover from blueberry picking last summer. 
But here's how it goes. BTW - this was for Mother's Day ... and yes, you should always have Dunkin Donut holes at a brunch. Always.
  1. Grease your pan and heat the oven to 375 F
  2. Add your roughly chopped croissant to the dish.
  3. Mix up the eggs, milk, and all other ingredients. Pour over the croissants.
  4. Combine the topping ingredients and sprinkle over the dish
  5. Bake for 35 minutes or so - until your eggs are set.
  6. Eat!

Shopping List
10 croissants, cubed (or 7 large ones)
8 large eggs
1 teaspoon vanilla extract
1⁄4 cup brown sugar
1⁄2 cup milk
2 teaspoons cinnamon
1 cup blueberries (or more?)

topping
1 teaspoon nutmeg, fresh grated
1⁄2 cup walnuts, toasted rough chopped
1⁄4 cup butter, diced
1⁄2 cup brown sugar

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