Baked Croissant Blueberry French Toast With Crispy Pecans

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 -8 plain croissants, cut in half lengthwise
• 6 eggs
• 1 1/2 cups whole milk
• 1 1/2 cups half-and-half
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla
• 2 tablespoons grand marnier
• 1 orange, zest of
• 1/4 cup packed brown sugar
• 1/2 cup sugar
• 1 pinch salt
• 1 cup pecans
• 1/4 cup unsalted butter, plus
• 1 teaspoon unsalted butter
• 1/4 teaspoon salt
• 2 cups blueberries
• 1/4 cup packed brown sugar
• 1 cup blueberries
• 1/2 cup pure maple syrup
• 1 tablespoon fresh lemon juice

Recipe

• 1 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, 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.
• 2 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.
• 3 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.
• 4 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.
• 5 sprinkle the croissant french toast with toasted pecans. serve with the syrup.