This is a rich indulgent brunch recipe that is also super easy to prepare in advance for those special holiday mornings.
CROISSANT BERRY FRENCH TOAST CASSEROLE
15 mini BUTTER croissants
8 ounces cream cheese, room temperature
1/4 cup SUPERFINE sugar
1 pint strawberries, sliced
1/3 cup currants
1/2 cup small WILD blueberries
6 LARGE eggs
1 cup half and half
1 teaspoon PURE vanilla extract
1 teaspoon QUALITY ground cinnamon
2 tablespoons PURE maple syrup
- Preheat oven to 375°.
- Spray a 9×13 baking dish with nonstick spray and set aside.
- Slice each croissant length-wise, being careful not to cut all the way through.
- Cream together the cream cheese and sugar.
- Spread approximately 1 tablespoon of the cream cheese mixture onto the inside of each croissant.
- Divide strawberry slices evenly between the croissants laying them onto the cream cheese and close the croissants.
- Sprinkle with currants.
- Layer the croissants into the dish, packing them tightly.
- Sprinkle the blueberries throughout the dish.
- In a large mixing bowl, whisk together the eggs, half and half, vanilla, cinnamon, and maple syrup.
- Pour egg mixture SLOWLY over the croissants, making sure to get some into every nook and cranny.
- Cover and refrigerate up to 8 hours or bake right away.
- When ready to bake, COVER and bake for 30-35 minutes or until set.
- Serve with more maple syrup and fresh fruit.
MEYER LEMON TARTS
15 Sponge Cake Shells, frozen phyllo tart shells, such as Athens or Puff Pastry Shells, thawed
Nonstick cooking spray
1/2 cup granulated sugar, plus for sprinkling
2 large eggs plus 2 large yolks
2 Meyer lemons, zested and juiced (about 1/3 cup)
4 tablespoons unsalted butter, cut into pats
1 cup small wild blueberries
Whipped cream, for garnish
Turbinado sugar, for garnish
- Preheat the oven to 350°.
- Spray the phyllo shells with cooking spray and sprinkle with 2 to 4 tablespoons sugar.
- Place the shells on a baking sheet and transfer to the oven.
- Bake until golden brown, 5 to 10 minutes.
- Set aside and let cool completely.
- Meanwhile, whisk the eggs, yolks and the 1/2 cup sugar in a bowl until thick and fluffy.
- Add the lemon zest and juice, and stir to combine.
- Add the egg mixture to a heavy saucepan; heat over medium heat, stirring constantly, until thickened, 10 to 15 minutes.
- Pour into a bowl set in an ice bath.
Stir in the butter, one pat at a time, and continue stirring to cool down quickly (or chill in the refrigerator until cool to the touch, about 5 minutes).
- Fill a pastry bag or heavy-duty plastic bag with a corner snipped off with the lemon curd filling.
- Pipe the filling into the cooled tart shells, add blueberries on top.
- Freeze for 1 hour.
- Garnish with a small dollop of whipped cream and sprinkle with turbinado sugar just before serving.