monday {menu}

 

{recipe from...  h e r e}

Blueberry Croissant French Toast Bake

Ingredients

• 12 tablespoons (1 ½ sticks) salted butter, at room temperature
• 6-8 large croissants * I used Costco's croissants
• 2 cups fresh blueberries
• 1 cup sugar + ¼ cup for sprinkling over the top
• 6 large eggs, at room temperature
• 2 ½ cups heavy cream
• 2 tablespoons pure vanilla extract
• 1 teaspoon salt

Instructions

• Preheat oven 375 degrees F. Butter a large 9×13 deep casserole dish with butter.
• In the bowl of a large stand mixer, beat the room temperature butter and sugar together over medium speed until nice and creamy. Once the sugar and butter are creamed, slowly add the eggs, one at a time. Mix well between each addition. Then add the vanilla, heavy cream and salt. Mix until everything is combined.
• Tear 6-8 croissants alternating between tearing in half and in thirds. Place the torn croissants in the buttered casserole dish, top with fresh blueberries (blackberries would also be wonderful) and pour the custard over the top. The custard mixture may appear clumpy, that's ok!
• Sprinkle the top with ¼ cup sugar and bake at 375 degrees F for 30-35 minutes.
• Serve as is or with whipped cream, maple syrup or powdered sugar! EAT.