The grocery stores are filling up with bins of big, plump blueberries, which are not only healthy but also versatile. This week we'll offer both sweet and savory blueberry recipe ideas. Today's comes from epicurious.com and originally was published in Bon Appetit magazine in August of 2001.
1 cup half and half
2 large eggs
1/4 cup sugar
1/4 cup brandy
1 teaspoon ground cinnamon
1/4 teaspoon salt
8 tablespoons blueberry preserves
4 croissants, cut horizontally in half
1/2 cup (1 stick) unsalted butter
2 1/2-pint baskets fresh blueberries
Pure maple syrup
Sign Up and Save
Get six months of free digital access to The Idaho Statesman
Combine half and half, eggs, sugar, brandy, cinnamon, and salt in 13x9x2-inch glass baking dish; whisk custard to blend well. Spread 2 tablespoons preserves on each of 4 croissant halves; top each with plain croissant half, pressing to adhere. Place croissants in custard; turn to coat. Let soak until custard is absorbed, turning and basting often, about 30 minutes.
Melt butter in heavy large skillet over medium-high heat. Add croissants; sauté until cooked through and browned, about 5 minutes per side. Transfer croissants to plates. Add blueberries to same skillet. Sauté until heated through, about 3 minutes. Spoon berries over croissants. Serve with maple syrup.