Blueberry Croissant French Toast Bread

ingredients:

6 mini croissants
1 pt. blueberries
6 eggs
1/2 cup milk
1/2 cup heavy cream
3 tablespoons raw sugar for topping

directions:

Spray a bread pan with cooking spray.

Slice croissants in half. Place 3 of the bottom croissants on the bottom of the pan. Sprinkle 1/3 of the blueberries over the croissants. Layer the 6 top pieces on top of the blueberries. Sprinkle 1/3 of the blueberries over the croissants. Put remaining 3 bottoms on top of the blueberries. Top with the blueberries.

Preheat oven to 350 degrees.

Mix together the eggs, milk and heavy cream. Pour over the croissants. Press the croissants down into the egg custard. Do this 3 times over the next 15 minutes. Sprinkle the raw sugar on top.

Bake for about 30 minutes, it will be raised and puffy in the center when done.

Let set for 5 minutes before slicing. Slice loaf into 8 slices and serve. Serve with maple syrup.