Today is my Kelsey’s 8th birthday. I can’t believe it! She was only 2 years old when her and Kale came into my life. It’s amazing how fast she has grown up. I can remember Kelseys first day of preschool like it was yesterday, and now she’ll be starting 3rd grade this year. Wow. So bittersweet. She has been such a blessing in my life. I have learned so many things from raising her. I am so proud to call her my daughter : )
I wanted to make her a special birthday breakfast, so we had this Blueberry French Toast from the The Food Nanny‘s wonderful cookbook. I also made some turkey-bacon to go along with it. Kels loved it! HAPPY BIRTHDAY to my sweet baby girl!!! : )
BLUEBERRY CROISSANT FRENCH TOAST
2 cups frozen blueberries
1 cup mik
1 teaspoon sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
4 medium or 8 small croissants, sliced lengthwise
3 tablespoons unsalted butter, divided
1 tablespoon canola oil
3 heaping tablespoons brown sugar
1/3 cup maple syrup
Directions: Remove blueberries from freezer and allow to thaw on paper towels. (They dont need to be completely thaw)
Meanwhile, in a shallow bowl beat the eggs, milk, sugar, vanilla and salt with a whisk until well blended. Place both halves of one croissant into the egg mixture and soak them without oversaturating. Allow excess batter to drip back into the bowl and then transfer the halves to a platter. Spread 1/4 cup of blueberries onto one half of the croissant. Top with other half and press down firmly. Repeat with the remaining croissants.
Preheat oven to 200 degrees.
Heat 1 tablespoon of butter, and the canola oil in a large skillet over medium heat. When the butter starts to bubble, add the filled croissants. Cook until browned, about 4-6 minutes. Turn them over and cook on other side until browned, or 4-6 minutes.
Transfer the cooked croissants onto a baking sheet. Place in 200 degree oven to keep warm while you make the blueberry sauce.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the brown sugar and let the mixture foam. Then add in remaining blueberries and syrup. Stir well and let simmer 4 minutes. Place the croissants on individual plates and quickly ladle the sauce over each croissant. Serve immediatley.
Linked up at Mandy’s Recipe Box