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Prep Time: 40 minutes, plus 2 to 24 hours refrigerator time, Cook Time: 40 minutes, Serves 8 2 (10 oz bags) frozen blueberries, thawed 1 (9.5 oz jar) blueberry Spreadable Fruit 8 large eggs 1 Tbsp. vanilla extract 2 tsp. cinnamon 2 1/2 cups milk 6 Tbsp butter, melted 1/4 cup Amber Maple Syrup 6 large croissants (from our bakery) 1 (8 oz. package) cream cheese, cubed 2 sliced bananas 1 cup toasted almonds, walnuts or pecans mango papaya syrup (see recipe below) Spray a 13 X 9 baking dish with nonstick spray. Mix together the spreadable fruit and one bag of the blueberries in a saucepan. Stir and heat until melted together. Set aside. In a blender, add the eggs, milk, butter, vanilla, cinnamon and maple syrup. Blend until frothy. Cut croissants in half. Layer 6 croissant halves in the baking dish. Place cream cheese cubes over the croissants. Pour blueberry mixture over the cream cheese. Top with another layer of croissants. Pour egg mixture evenly over the croissants. Using a spatula, slightly press down to moisten, cover with plastic wrap and refrigerate for 2 to 24 hours. Preheat oven to 325 degrees F. Remove plastic wrap and bake for 35 to 40 minutes or until center is set and the edges are golden. Let stand 10 minutes. Top each serving with blueberries, bananas, nuts and lots of Mango Papaya Syrup. Mango Papaya Syrup 1/2 cup sugar 4 tsp cornstarch 1 tsp cinnamon 1/2 tsp ginger 1 cup mango papaya juice 1 Tbsp lemon juice 2 Tbsp butter In a small saucepan stir together the cornstarch, cinnamon, ginger and juice. Stir over medium heat until mixture starts to thicken and bubble. Cook and stir for 5 minutes longer. Remove from heat, stir in butter and serve. |
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