Blueberry Croissant French Toast

• 1 cup half and half
• 2 large eggs
• 1/4 cup sugar
• 1/4 cup brandy
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 8 tablespoons blueberry preserves
• 4 croissants, cut horizontally in half
• 1/2 cup (1 stick) unsalted butter
• 2 1/2-pint baskets fresh blueberries
• Pure maple syrup

1. Combine half and half, eggs, sugar, brandy, cinnamon, and salt in 13x9x2-inch glass baking dish; whisk custard to blend well.
2. Spread 2 tablespoons preserves on each of 4 croissant halves; top each with plain croissant half, pressing to adhere.
3. Place croissants in custard; turn to coat.
4. Let soak until custard is absorbed, turning and basting often, about 30 minutes.
5. Melt butter in heavy large skillet over medium-high heat.
6. Add croissants; saute until cooked through and browned, about 5 minutes per side.
7. Transfer croissants to plates.
8. Add blueberries to same skillet.
9. Saute until heated through, about 3 minutes.
10. Spoon berries over croissants.
11. Serve with maple syrup.

eggs, sugar, brandy, ground cinnamon, salt, preserves, croissants, butter, blueberries, maple syrup

Taken from www.epicurious.com/recipes/food/views/blueberry-croissant-french-toast-105348 (may not work)