Breakfast is probably my favorite meal of the day. I love all things breakfast! Waffles, pancakes, eggs benedict, omelettes, the list goes on and on. I am a sucker for many things but two of those things are croissants and Biscoff. If either of those things are mentioned in a dish I almost always order it. One morning I had this random idea pop into my head to make french toast out of croissants and Biscoff and before I knew it I had created one of the best breakfast dishes of all time.
The ingredient list for this dish is short and simple but its the quality of ingredients that really makes this dish shine. The crunchy Biscoff adds the perfect amount of crunch and sweetness, fresh blueberries add just the right amount of tartness and PURE maple syrup (none of that fake crap) and homemade whipped cream are what really sets this french toast over the top. It’s perfect for holiday breakfasts, Sunday breakfasts or even breakfast for dinner.
Tips & Tricks:
- You can substitute the blueberries for blackberries or raspberries instead. Both would be delicious.
- You can use regular Biscoff or Trader Joes Cookie Butter but I much prefer the crunchy Biscoff to the others.
- The best place to get good croissants for cheap is Costco. A 12 pack is around $4-$5.
- Be careful not to over cook or burn the croissants when they are frying in the pan. If you overcook them, they get really chewy. 2-3 minutes per side is perfect!
Blueberry Biscoff Croissant French Toast
Description
- 8 large croissants
- 6 large eggs
- 1/2 cup heavy whipping cream
- 1 jar crunchy Biscoff
- 1 1/2 cups blueberries
- 1 stick salted butter
- Pure maple syrup for serving
- Whipped cream for serving
Ingredients
- Slice each croissant in half but don’t cut it all the way through, keep it attached on one side.
- In a large shallow bowl add eggs and heavy cream and whisk together until smooth.
- Add 2 tbsp of butter to a large skillet and melt the butter over medium heat.
- Spread roughly 2 tbsp of Biscoff onto the inside of each croissant.
- Gently press a handful of blueberries into the Biscoff on each croissant.
- Fold each croissant back together so that the Biscoff and blueberries are hidden inside.
- Working in batches of 2, dip each croissant into the egg mixture and turn it back and forth until it is completely covered in the egg mixture.
- Add 2 croissants to the hot skillet and cook on each side for about 3 minutes.
- Add an additional 2 tbsp butter to the pan in between each batch of croissants until all 8 have been cooked.
- Serve with whipped cream and maple syrup.
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