Blueberry Croissant French Toast

w/ lemon maple glaze

Croissants are already buttery, flakey, soft and delicious. The layers could have you mesmerized from the first look. What's good about this recipe is that there is less mess. Less dishes, less cleanup. We sometimes need easy recipes just because we don't want to clean up the mess. Am I right?

What To Do

Step 1 - Preheat oven to 350. Gather all ingredients. Start to cut the croissants in half. Layer them in 9x8 baking pan overlapping each other.

Step 2 - Grab a large measuring cup or a bowl and add in the eggs. Whisk together then add in milk and buttermilk. Once that is all mixed together add in vanilla, brandy, cinnamon, nutmeg, brown sugar and fresh lemon juice.

Step 3 - Let sit for one minute and put a handful of blueberries in with the croissants. Start to cut 4 thin slices of butter. Pour egg mixture over the croissants, then place butter slices over croissants. Put into the oven for 25-30 minutes, or until there is a golden brown color to it, where the egg has been fully cooked.

Step 4 - While the french toast is cooking it's time to make the glaze. Grab a large enough bowl to whisk in and add in 1 cup of confectioners sugar, half a lemon squeezed, vanilla and maple syrup. Whisk together until fully combined sand not at all clumpy. If too thick, add in milk to thin it out.

Step 5 - Take french toast out of the oven and let sit for 10- 15 minutes. It will be super hot coming out so you want the glaze to melt but not be too warm. Pour the glaze over, add in more blueberries and plate. Serve warm with extra glaze and powdered sugar. Enjoy!