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Blueberry Sauce

8 oz. cream cheese, room temperature
½ cup blueberry preserves
1/2 teaspoon fresh lemon or lime juice

Whip the cream cheese until light and fluffy about two minutes, add preserves and lemon/lime juice, beat until incorporated. Set aside.

Croissant French Toast

3 eggs
½ cup milk
1 tablespoon brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
¼ teaspoon lemon juice
Butter, for frying
4 day-old croissants, sliced in half lengthwise

In a shallow dish beat eggs, milk, sugar, cinnamon, vanilla, and lemon juice.
Heat a large skillet over low-medium heat. Add a pat of butter and coat pan.
Dip croissant in egg mixture, coat both sides thoroughly and fry on each side until golden brown.
Serve with blueberry sauce and/or fresh fruit.

Source: Cinnamon Spice and Everything Nice

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