For my first post of the New Year, I thought it would be perfect to talk about my New Year's Day breakfast. Eating breakfast more regularly is also one of my New Year's resolutions. During the weekend, eating breakfast seems as natural as breathing. The weekdays are more about getting as much sleep as possible and dashing out the door with a large cup of coffee.
This New Year's Eve we had a few friends over to say goodbye to the challenges of 2010. For New Year's day breakfast I always try to be prepared. The last thing I want to do is make breakfast after a long night. The first thing I want to do is pop something in the oven while I nurse my first cup of coffee. With New Year's, it's always a possibility that someone may stay over. So I got the idea, when I was planning for the food for New Year's Eve, to also make a new French Toast Casserole.
Then I saw the mini croissants in the bakery and got a revelation.
The were day old mini crossaints (they were on sale). I purchased them and knowing I had some leftover blueberry jam I went about making a new breakfast recipe. All you have to do is slice the croissants in half and slather them with jam. Put the sandwich in a 13x9 glass baking dish and repeat for about 20-25 mini croissants. If you have normal sized croissants you can do the same thing just use half as many. In the morning all you have to do is pop the casserole and a cookie sheet with thick-cut bacon and you're all set. I love weekend breakfasts. Now I just have to start to love it on the weekdays.
Blueberry Croissant French Toast Casserole
15-20 day old mini croissants
Approx 8 oz of your favorite jam
1 1/2 cups of half and half
2 tbsp brown sugar (to sprinkle on top)
Slice your croissants in half and slather the jam in between to make a sandwich (don't be stingy!) Stack the croissants side by side in a greased 13x9 glass pan. (if you use a metal pan baking time may fluctuate) Squeeze the croissants together so that there is single layer of croissants with no holes in between. In a separate mixing bowl combine the eggs and half & half. Whisk together and pour over the croissants. Push the croissants down to make sure the mixture is distributed evenly. Put plastic wrap over it and let it sit overnight in the refrigerator. On day of baking take it out and let it come to room temperature. Sprinkle the brown sugar on top and place in a 375 degree oven for 30-35 minutes or until cooked through.