Blueberry Croissant French Toast Bread
Blueberry Croissant French Toast Bread is an American recipe that serves 4. One serving contains 666 calories, 18g of protein, and 37g of fat. For $2.87 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. A few people made this recipe, and 33 would say it hit the spot. This recipe from Recipes Food and Cooking requires blueberries, milk, eggs, and raw sugar. From preparation to the plate, this recipe takes around 1 hour. With a spoonacular score of 54%, this dish is solid. Try Blueberry Stuffed Croissant French Toast with Bacon, Croissant French Toast, and Croissant French Toast for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
1 pt. blueberries
6 mini croissants
6 eggs
1/2 cup heavy cream
1/2 cup milk
3 tablespoons raw sugar for topping
Equipment:
loaf pan
oven
frying pan
Cooking instruction summary:
Spray a bread pan with cooking spray. Slice croissants in half. Place 3 of the bottom croissants on the bottom of the pan. Sprinkle 1/3 of the blueberries over the croissants. Layer the 6 top pieces on top of the blueberries. Sprinkle 1/3 of the blueberries over the croissants. Put remaining 3 bottoms on top of the blueberries. Top with the blueberries.Preheat oven to 350 degrees. Mix together the eggs, milk and heavy cream. Pour over the croissants. Press the croissants down into the egg custard. Do this 3 times over the next 15 minutes. Sprinkle the raw sugar on top. Bake for about 30 minutes, it will be raised and puffy in the center when done. Let set for 5 minutes before slicing. Slice loaf into 8 slices and serve. Serve with maple syrup.
Step by step:
1. Spray a bread pan with cooking spray. Slice croissants in half.
2. Place 3 of the bottom croissants on the bottom of the pan. Sprinkle 1/3 of the blueberries over the croissants. Layer the 6 top pieces on top of the blueberries. Sprinkle 1/3 of the blueberries over the croissants. Put remaining 3 bottoms on top of the blueberries. Top with the blueberries.Preheat oven to 350 degrees.
3. Mix together the eggs, milk and heavy cream.
4. Pour over the croissants. Press the croissants down into the egg custard. Do this 3 times over the next 15 minutes. Sprinkle the raw sugar on top.
5. Bake for about 30 minutes, it will be raised and puffy in the center when done.
6. Let set for 5 minutes before slicing. Slice loaf into 8 slices and serve.
7. Serve with maple syrup.
Nutrition Information:
covered percent of daily need
