Blueberries & Cream French Toast Bake
Take your French toast game to the next level with this croissant breakfast bake. It’s super easy to put together, but your friends and family will think it took hours of toiling away in the kitchen. It’s perfectly sweetened using Purecane All-Natural, Zero Calorie Brown Sweetener, and then topped with light and fluffy blueberries and cream. Try this swoon-worthy breakfast this weekend!
By Lauren of @brightmomentco
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Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 6 servings
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Ingredients
- 5-6 Plain Croissants
- 3 tablespoons Purecane All-Natural, Zero Calorie Brown Sweetener
- 4 large eggs
- 1 ½ cups whole milk (or milk of choice)
- ⅓ cup blueberry jam
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- ½ cup fresh blueberries
- ½ cup heavy whipping cream
- 3 tablespoons Purecane Zero-Calorie Confectioners Sweetener
- Optional: Maple Syrup (for serving)
Directions
- Preheat the oven to 350°F. Lightly grease a 9x13" baking dish.
- Slice the croissants into quarters, then place in a single layer in the prepared dish.
- In a large bowl, whisk the eggs until well-beaten. Add the milk, Purecane All-Natural, Zero Calorie Brown Sweetener, sea salt, vanilla extract, and blueberry jam. Mix until well-combined.
- Evenly pour the mixture over the croissants. Distribute half of the blueberries on top.
- Cover and bake for 20 minutes, then bake uncovered for an additional 20 minutes, or until the tops of the croissants become golden brown.
- While that’s in the oven, add the heavy whipping cream and Purecane Zero-Calorie Confectioners Sweetener into the bowl of a stand mixer. Beat on medium high speed for 4-5 minutes, or until lightly whipped.
- Serve the croissant French toast bake warm, topped with the whipped cream and fresh blueberries. Enjoy!
