Indulge in Baked Blueberry Croissant French Toast with Crispy Pecans
Elevate your breakfast experience with this sumptuous baked French toast featuring buttery croissants, juicy blueberries, and crunchy toasted pecans. A touch of sweetness from the blueberry syrup complements the rich flavors, making this dish a delightful morning treat for any occasion.
Ingredients
| 6 | plain croissants, cut in half lengthwise |
|---|---|
| 6 | eggs |
| 1 ½ | cups whole milk |
| 1 ½ | cups half-and-half |
| ¼ | teaspoon ground nutmeg |
| 1 | teaspoon vanilla |
| 2 | tablespoons Grand Marnier |
| 1 | orange, zest of |
| ¼ | cup packed brown sugar |
| ½ | cup white sugar |
| 1 | pinch salt |
| 1 | cup pecans |
| ¼ | cup unsalted butter, plus |
| 1 | teaspoon unsalted butter |
| ¼ | teaspoon salt |
| 2 | blueberries |
| ¼ | cup packed brown sugar |
| 1 | cup blueberries |
| ½ | cup pure maple syrup |
| 1 | tablespoon fresh lemon juice |
Instructions
For the topping | |
|---|---|
| 1. | Preheat the oven to 350 degrees F. |
| 2. | Spread the pecans evenly on a baking pan and toast until fragrant, about 4 to 5 minutes. |
| 3. | Remove the pecans from the oven and toss them with 1 teaspoon of butter and salt. |
| 4. | Increase the oven temperature to 400 degrees F. |
| 5. | Sprinkle the blueberries evenly over the croissant mixture. |
| 6. | Melt 1/4 cup of butter with 1/4 cup of brown sugar until the butter is melted. |
| 7. | Drizzle this mixture over the baking dish and bake for 20 minutes, or until the blueberry liquid is bubbling. |
For the blueberry syrup | |
| 1. | In a small saucepan, cook blueberries and maple syrup over moderate heat until the berries have burst, about 3 minutes. |
| 2. | Pour the syrup through a sieve and stir in the lemon juice. |
| 3. | Sprinkle the croissant French toast with the toasted pecans and serve with the syrup. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 865.4 kcal |
| Protein | 17 g |
| Fat | 47.4 g |
| Carbohydrates | 97.8 g |
| Fiber | 5 g |
| Sugar | 68.3 g |
Published on Aug 13, 2024 by Luminița