Baked Croissant Blueberry French Toast With Crispy Pecans

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Makes a lovely mother's day or special occasion brunch. From mary ann vitale of la taverna restaurant and sorella della taverna (in la jolla, california).

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Steps

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For the french toast: butter a 9-by-13-inch baking dish.

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Arrange the croissant halves in the baking dish.

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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.

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Pour this mixture over the croissants.

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Cover the baking dish and chill until all of the liquid is absorbed , at least 2 hours.

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For the topping: preheat the oven to 350 degrees f.

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In a shallow baking pan , spread the pecans evenly and toast until fragrant , about 4 to 5 minutes.

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Remove from the oven and toss pecans with the 1 teaspoon butter and salt.

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Increase the oven temperature to 400 degrees f.

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Sprinkle the blueberries evenly over the croissant mixture.

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Melt 1 / 4 cup butter with 1 / 4 cup brown sugar , stirring until the butter is melted.

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Drizzle this mixture over the baking dish and bake for 20 inutes , or until the liquid from the blueberries is bubbling.

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For the blueberry syrup: in a small saucepan , c.

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Ingredients

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plain croissants, eggs, whole milk, half-and-half, ground nutmeg, vanilla, grand marnier, orange, zest of, brown sugar, white sugar, salt, pecans, unsalted butter, blueberries, pure maple syrup, fresh lemon juice