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!!
Breakfast galore…
Blueberry Muffins with Lime Glaze
