Blueberry Croissant French Toast



  • 1 cup half and half
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1/4 cup brandy (don't skip the brandy, it really makes the flavor sing)
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 8 Tbsp. blueberry jam
  • 4 regular-size croissants, cut horizontally, or 8 petite croissants
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 pint fresh blueberries
  • Powdered sugar for dusting


    1. In a wide bowl or baking dish, whisk together half and half, eggs, sugar, brandy, cinnamon and salt.

    2. Spread 2 tablespoons jam on each of 4 croissant halves (1 tablespoon if using petite croissants); top each with a plain croissant half, pressing to adhere.

    3. Place croissants in custard turn to coat. Let soak for a few minutes until custard is absorbed, turning and basting often.

    4. In a large heavy skillet or electric frying pan over medium-high heat, melt butter.

    5. Add croissants and fry until golden brown on both sides, about 5 minutes per side.

    6. Transfer to serving plates.

    7. Add blueberries to same skillet and sauté until heated through, about 3 minutes.

    8. Spoon berries over croissants.

    9. Dust with powdered sugar just before serving.

    Sandy Thompson
    Inspired Chef Culinary Instructor

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