Ingredients for Baked Croissant Blueberry French Toast With Crispy Pecans
- 8-10 plain croissants
- 6 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon Grand Marnier (optional)
- Orange, Zest Of
- 1/2 cup packed light brown sugar
- 2 tablespoons granulated sugar
- 2 pinches salt
- 1 cup pecan halves
- 1/4 cup plus 1 tablespoon butter
- 2 cups fresh blueberries
- 1/4 cup pure maple syrup
- 1 teaspoon fresh lemon juice
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How to Make Baked Croissant Blueberry French Toast With Crispy Pecans
- Preheat oven to 350°F (175°C).
- Butter a 9x13 inch baking dish.
- Arrange 8-10 croissant halves in the prepared baking dish.
- In a large bowl, whisk together 6 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/4 teaspoon ground nutmeg, 1 teaspoon vanilla extract, 1 tablespoon Grand Marnier (optional), zest of 1 orange, 1/4 cup packed light brown sugar, 2 tablespoons granulated sugar, and a pinch of salt.
- Pour the custard mixture evenly over the croissants, ensuring they are mostly submerged.
- Cover the baking dish and refrigerate for at least 2 hours, or preferably overnight, to allow the croissants to absorb the custard.
- While the French toast chills, prepare the pecan topping: Preheat oven to 350°F (175°C). Spread 1 cup pecan halves in a shallow baking pan and toast for 4-5 minutes, or until fragrant. Remove from oven, toss with 1 tablespoon melted butter and a pinch of salt.
- Increase oven temperature to 400°F (200°C).
- Evenly distribute 1 cup fresh blueberries over the croissant mixture.
- In a small saucepan, melt 1/4 cup butter with 1/4 cup packed light brown sugar until smooth.
- Drizzle the melted butter-sugar mixture evenly over the blueberries and croissants.
- Bake for 20-25 minutes, or until the topping is golden brown and the blueberries are bubbling and releasing their juices.
- While the French toast bakes, prepare the blueberry syrup: In a small saucepan, combine 1 cup fresh blueberries and 1/4 cup maple syrup. Cook over medium heat until the berries have burst and softened, about 3 minutes.
- Strain the blueberry syrup through a fine-mesh sieve to remove seeds. Stir in 1 teaspoon lemon juice.
- Sprinkle the baked French toast with the toasted pecans.
- Serve immediately, drizzled with the blueberry syrup.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
273g
Fat
100g
Carbs
32g
