As Aired On October 21, 2012
Recipe Courtesy Liz Edmunds thefoodnanny.comIngredients:
2 cups frozen blueberries
1 cup milk
1 teaspoon sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
4 medium or 8 small croissants,
3 tablespoons unsalted butter, divided
1 tablespoon canola oil
3 heaping tablespoons brown sugar
1/3 cup maple syrupInstructions:
1. Remove the blueberries from the freezer and allow to thaw on paper towels.
(They need not completely thaw.)
2. Meanwhile, in a shallow dish or pie plate, beat the eggs, milk, sugar, vanilla,
and salt with a whisk until blended. Place both halves of one croissant into
the egg mixture and soak them without oversaturating, about 1 minute.
Transfer the halves to a platter, allowing the excess batter to drain back into
the dish. Spread 1/4 cup of the blueberries on one croissant half (2 tablespoons
berries for small croissants). Top with the other croissant half and
press down firmly. Repeat with the remaining croissants and reserve the
remaining blueberries for the sauce.
3. Preheat the oven to 200 degrees.
4. Heat 1 tablespoon of the butter and the oil in a large skillet over medium
heat. When the butter begins to bubble, add the filled croissants and pour
any remaining batter over them, if desired. Cook until they are brown,
4 to 6 minutes. Turn them and cook the other side until brown. Turn again
as necessary until there is no egg mixture leaking and the egg has finished
5. Transfer the croissants to a large, clean plate or platter and place in the oven
to keep warm while you make the sauce.
6. In the same skillet, melt the remaining 2 tablespoons of butter over medium
heat. Add the brown sugar and let the mixture foam. Add the syrup and the
remaining blueberries. Simmer about 4 minutes. (The blueberries will create
more juice.) Place the croissants on individual plates; cut large croissants in
half for smaller servings, if desired. Quickly ladle the sauce evenly over each
croissant and serve immediately.
Replace the frozen blueberries with fresh blueberries, raspberries or
blackberries in season. For a lower-fat version, substitute French bread for the