Blueberry French Toast

Who doesn’t love brunch? Isn’t it just the most leisurely of meals? What time should it start? Doesn’t matter.  What time should people go home? Doesn’t matter (unless they’ve over-stayed their welcome).  Should you serve coffee or mimosas?  Both, please.   For some reason, it seems to be a meal that we don’t often get to enjoy unless we’re on vacation or it’s a weekend where we don’t have a thousand errands to run.  Brunch is a table in which there is a taste for every person around it.

As mentioned  in this post, I’ll eat a Croque Madame at every brunch, lunch, breakfast, dinner.  I’m a savory girl.  But I have many a friend who love the sweet: the pancakes, the waffles, the sweetened whipped cream.  And I want need to make my people happy.

The last time we held a brunch at our home, I wanted to do something a little different, a little more elevated.  So I fiddled around with a fancier french toast.  I started off with some croissants from our French bakery, prepared them like french toast, and added a sweetened cream cheese with fresh blueberries inside and out.


Yum.  It was the perfect amount of sweet, combined with that beautiful, flaky croissant.  It took the same amount of time as any other french toast or pancake recipe, definitely less time than waffles, and it provided a ‘wow’ factor when brought out.

I like blueberries with this, but you can try any other berry.  If you use strawberries, just slice them so they fit nicely in the croissants.

Enjoy this while you have the most relaxing of meals, the brunch.  What other things would you like to see on the blog that can elevate your brunch?  Let me know below!


  • 4 good-quality croissants
  • 1 egg
  • 1/2 cup whipping cream
  • 1/4 cup whole milk
  • 1 teaspoon cinnamon
  • 8 oz package cream cheese, room temperature
  • 3 TAB honey
  • 2 cups blueberries
  • vegetable oil


In a small bowl, whisk or cream together cream cheese and honey until smooth.  Set aside.

In a shallow dish, combine cream, milk, egg, and cinnamon and whisk well.  Slice croissants in half.  Heat a little vegetable oil in a skillet over medium heat.  Dip both sides of croissants into milk mixture and fry each side, about 2 minutes each, trying not to flatten croissant.  Remove from pan to plate.  Repeat with other croissants.

Smear cream cheese mixture evenly on bottom of four croissants.  Add blueberries.  Top with top part of croissant and a little more cream cheese mixture if desired and blueberries.

Serve immediately with warmed maple syrup.



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