Blueberry Croissant French Toast is the perfect dish to make for any brunch…….and Easter is just around the corner!! This would make any meal special! Every bite is a blueberry feast! We especially love it with some bacon on the side;)
Breakfast foods are some of our favorites and Blueberry Croissant French Toast is no exception. This dish is so unique and really fun to serve because not everyone takes the time to make a Croissant French Toast for themselves. We think this will be a meal you’ll never forget!
We use a cast iron skillet for a lot of recipes…including our Blueberry Croissant French Toast!
We have many more delicious recipes in our 2 Cookbooks!! Enjoy our heavenly Blueberry Croissant French Toast. xo
Blueberry Croissant French Toast
- 2 Cups fresh or frozen 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
Remove the blueberries from the freezer and allow to thaw on paper towels. (They need not completely thaw.)
Meanwhile, in a shallow dish or pie plate, beat the eggs, milk, sugar, vanilla, and salt with a whisk until blended. Place both halves of one croissant into the egg mixture and soak them without over saturating, about 1 minute. Transfer the halves to a platter, allowing the excess batter to drain back into the dish. Spread 1/4 cup of the blueberries on 1 croissant half. (2 Tbsp. berries for small croissants.) Top with the other croissant half and press down firmly. Repeat with the remaining croissants and reserve the remaining blueberries for the sauce.
Pre-heat the oven to 200 degrees.
Heat 1 Tbsp. of the butter and the oil in a large skillet over medium heat. When the butter begins to bubble, add the filled croissants and pour any remaining batter over them, if desired. Cook until they are brown, 4-6 minutes. Turn them and cook the other side until brown. Turn again as necessary until there is no egg mixture leaking and the egg has finished cooking.
Transfer the croissants to a large, clean plate or platter and place in the oven to keep warm while you make the sauce.
In the same skillet, melt the remaining 2 Tbsp. of butter over medium heat. Add the brown sugar and let the mixture foam. Add the syrup and the remaining blueberries. Simmer about 4 minutes. (The blueberries will create more juice.) Place the croissants on individual plates; cut large croissants in half for smaller servings, if desired. Quickly ladle the sauce evenly over each croissant and serve immediately. Other variations of this dish are found in my cookbook.