Ingredients
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6 -8 plain croissants, cut in half lengthwise
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6 eggs
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1 1/2 cups whole milk
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1 1/2 cups half-and-half
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1/4 teaspoon ground nutmeg
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1 teaspoon vanilla
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2 tablespoons Grand Marnier
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1 orange, zest of
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1/4 cup packed brown sugar
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1/2 cup white sugar
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1 pinch salt
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1 cup pecans
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1/4 cup unsalted butter, plus
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1 teaspoon unsalted butter
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1/4 teaspoon salt
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2 cups blueberries
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1/4 cup packed brown sugar
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Instructions
- For the French toast: Butter a 9-by-13-inch baking dish. Arrange the croissant halves in the baking dish. In a large bowl, whisk together the eggs, milk, half-and-half, nutmeg, vanilla, Grand Marnier, orange zest, 1/4 cup brown sugar, white sugar and salt. Pour this mixture over the croissants. Cover the baking dish and chill until all of the liquid is absorbed, at least 2 hours.
- For the topping: Preheat the oven to 350 degrees F. In a shallow baking pan, spread the pecans evenly and toast until fragrant, about 4 to 5 minutes. Remove from the oven and toss pecans with the 1 teaspoon butter and salt.
- Increase the oven temperature to 400 degrees F. Sprinkle the blueberries evenly over the croissant mixture. Melt 1/4 cup butter with 1/4 cup brown sugar, stirring until the butter is melted. Drizzle this mixture over the baking dish and bake for 20 inutes, or until the liquid from the blueberries is bubbling.
- For the blueberry syrup: In a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve; stir in the lemon juice.
- Sprinkle the croissant French toast with toasted pecans. Serve with the syrup.