Blueberries are like a superfood, right? Pretty sure even the superest of food can't make this dish good for you, but oh it was a heavenly way to start the day. I've still got a few vats of blueberries from the farmers market to go.
Blueberry French toast
Adapted from The Girl Who Ate Everything, adapted in turn
from Kraft. Kraft divides the ingredients among 10 ramekins, which I'm sure would up the presentation level.
Ingredients
4 large croissants
1¼ cups fresh blueberries
1 8-ounce package cream cheese, softened
2/3 cup sugar
3 eggs
1 teaspoon vanilla
Zest of half an orange
¼ teaspoon nutmeg, or more
1 cup milk
½ cup half and half or light cream
Powdered sugar
Maple syrup? Maybe
Method
Grease an 8-by-12 pan. Tear up croissants into bite-size
pieces and place them in the prepared pan. Sprinkle blueberries on top.
In a medium bowl, combine cream cheese, sugar, eggs, vanilla,
orange zest, nutmeg until well blended. Add in milk and cream until
incorporated. Pour over croissant in pan. Let stand 20 minutes or cover and
refrigerate overnight.
Bake at 350 for 35 to 40 minutes until set and golden brown.
Let stand for about 5 minutes. Sprinkle
top with powdered sugar. You can serve with maple syrup if desired, but it’s
plenty moist and tasty on its own.
Rating: So, so tasty. The addition of orange zest was fantastic; I might try a touch more nutmeg next time. Fast to fix, and great to just pull it out of the refrigerator in the morning to have for breakfast. Sure, we had to go for a walk right after breakfast to avert cardiac arrest, but it's worth filing this away in the splurge pile. Realistically, it serves 6 for breakfast, unless you're putting it in ramekins that limit the portion size a bit.
