There’s something about when a recipe gets stuck in my head that makes it almost impossible to get out. This recipe was definitely one of those. It all starts with a buttery croissant, that is then dipped and cooked, just like you would french toast. Add some homemade whipped cream in the middle with a pile of berries and a drizzle of syrup or honey…… YUM! Seriously I’m drooling again just writing about it. I found it in the Spring 2015 issue of our local Hy-Vee Seasons Magazine. It was an article featuring 15 ways to use croissants. They actually all looked delicious but since I couldn’t get this out of my head, this is where I started. It is sweet and delicious and absolutely did not disappoint!
- ½ cup WHIPPING CREAM
- ½ Tablespoon SUGAR
- 1½ teaspoons VANILLA, divided
- 3 EGGS, lightly beaten
- ⅔ cup HALF-AND-HALF
- 1 Tablespoon BROWN SUGAR, packed
- ¼ teaspoon GROUND CINNAMON
- 4 MINI CROISSANTS, split lengthwise
- 2 Tablespoons BUTTER, divided
- 2 cups BERRIES
- MAPLE SYRUP and POWDERED SUGAR, optional garnish
- In a medium bowl, beat whipping cream, sugar, and ½ teaspoon vanilla until soft peaks form. Set aside.
- In a shallow bowl, whisk eggs, half-and-half, brown sugar, 1 teaspoon vanilla, and cinnamon. Dip each croissant half into egg mixture, coating both sides (letting each side soak about 10 seconds).
- In a skillet, melt 1 Tablespoon butter over medium heat. Add half of the croissant slices and cook for 2-3 minutes per side, or until golden brown. Repeat with remaining butter and croissant slices.
- Fill each croissant with berries and whipped cream. Sift powdered sugar on each one and drizzle with honey or maple syrup, if desired. ENJOY!!
Blueberry Muffins with Lime Glaze