Ingredients
-
-
6 - 8
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6
-
1 1/2
-
1 1/2
-
1/4
-
1
-
2
-
1
-
1/4
-
1/2
-
1
-
-
1
-
1/4
Directions
Baked Croissant Blueberry French Toast With Crispy Pecans, Makes a lovely Mother’s Day or special occasion brunch From Mary Ann Vitale of La Taverna restaurant and Sorella della Taverna (in La Jolla, California) , This was a real tasy breakfast! I did change a few things, though used orange juice instead of the alcohol, and I didn’t have brown sugar (what baker doesn’t have brown sugar ) so I just used white sugar I also didn’t see that this had to soak for 2 hours, so it only soaked 30 minutes Given those changes, it still turned out pretty good I imagine the texture would be even better, but it still had a light texture The taste was great! I also almost thought that the lemon was too much when I tasted the syrup Next time, I will use less lemon – maybe 1 tsp versus 1 Tbsp When I rate recipes, I give no stars for a recipe that I have changed significantly that (the way I prepared it) would have received anything less than 5 stars If I try this again, I’ll follow it more closely so I feel like I can rate it appropriately
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Steps
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1
Done
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For the French Toast: Butter a 9-by-13-Inch Baking Dish. Arrange the Croissant Halves in the Baking Dish. in a Large Bowl, Whisk Together the Eggs, Milk, Half-and-Half, Nutmeg, Vanilla, Grand Marnier, Orange Zest, 1/4 Cup Brown Sugar, White Sugar and Salt. Pour This Mixture Over the Croissants. Cover the Baking Dish and Chill Until All of the Liquid Is Absorbed, at Least 2 Hours. |
|
2
Done
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For the Topping: Preheat the Oven to 350 Degrees F. in a Shallow Baking Pan, Spread the Pecans Evenly and Toast Until Fragrant, About 4 to 5 Minutes. Remove from the Oven and Toss Pecans With the 1 Teaspoon Butter and Salt. |
|
3
Done
|
Increase the Oven Temperature to 400 Degrees F. Sprinkle the Blueberries Evenly Over the Croissant Mixture. Melt 1/4 Cup Butter With 1/4 Cup Brown Sugar, Stirring Until the Butter Is Melted. Drizzle This Mixture Over the Baking Dish and Bake For 20 Inutes, or Until the Liquid from the Blueberries Is Bubbling. |
|
4
Done
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For the Blueberry Syrup: in a Small Saucepan, Cook Blueberries and Maple Syrup Over Moderate Heat Until Berries Have Burst, About 3 Minutes. Pour Syrup Through a Sieve; Stir in the Lemon Juice. |
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5
Done
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Sprinkle the Croissant French Toast With Toasted Pecans. Serve With the Syrup. |
