National Croissant Day
Croissants are buttery, crescent-shaped rolls that are crispy on the outside and soft on the inside. Sweet fillings or toppings are sometimes used and warm croissants may be filled with ham and cheese, or feta cheese and spinach. We’ve had them filled with chocolate, cheese, almonds, or Nutella.
You could serve them in a luscious French Toast as Diane and Ron at Sandlake Country Inn do. Let the quiet and relaxed atmosphere in this comfortable Oregon coast B&B show you a lodging alternative to a hotel or motel in Pacific City, Oregon. Relax in your romantic private jacuzzi suite and enjoy a decadent 4 course breakfast & beverages delivered to your door each morning. At this Oregon Bed and Breakfast Guild member inn on the Oregon coast you’ll be introduced to a unique bed and breakfast experience for a romantic getaway. And maybe if you ask ahead of time they’ll treat you to this decadent Blueberry Croissant French Toast
BLUEBERRY CROISSANT FRENCH TOAST FROM SANDLAKE COUNTRY INN
6-7 Large Croissants, torn into pieces
8 oz Cream Cheese
1 1/2 Cup Blueberries (fresh or frozen)
1 1/2 Cups Milk
1/2 Cup Maple Syrup
1 tsp Cinnamon
1/2 Cup Butter, melted
1/2 Cup Brown Sugar
3/4 Cup Pecans
Spray 9×13 baking dish with Pam. Tear up croissants and place half in bottom of baking dish. Cut up cream cheese into small pieces and place them on top of croissants (I use a butter slicer). Put half the blueberries on top of cream cheese. Layer other half of torn croissants on top, then rest of blueberries. Beat eggs, milk, maple syrup and cinnamon together in a bowl. Pour egg mixture over croissant mixture. Cover and refrigerate overnight.
In the morning, scatter pecans over french toast. Melt butter & add brown sugar to it to make a glaze like mixture. Drizzle mixture over french toast. Bake in 350 degree oven for 50- 60 minutes. Watch carefully last 10 minutes to make sure pecans don’t burn…if getting too dark, put some foil lightly over french toast to stop browning. Makes 8 generous portions