Croissant French Toast Casserole + my blog 2 – year anniversary

Today happens to be Valentine’s Day, so if you haven’t already given chocolates or red roses to your special person, here’s an alternative: Croissant French Toast Casserole. These buttery croissants are filled with lemon-flavored cream cheese and are sure to warm your sweetheart’s heart at breakfast.

Make them the day before and pop them in the oven and serve the next day. You can have them plain or top with a delicious blueberry compote. They’re not only great for breakfast, we also served these for dessert after serving chilli for dinner.

Today also happens to be my second blog anniversary. I can’t believe how quickly the time has passed and how rewarding it has been. The most rewarding experience has been meeting new people through blogging and the support and encouragement you have given me over the years.

When I first started out blogging, only 1 or 2 people would visit my blog each day, and sometimes I had no visits at all (how sad)! Now I am visited by many people each day and it is so rewarding. So THANK YOU!!

 Here is my very first blog post: Easy Chocolate Fondant Cake

 And here is my post on my first blogging anniversary: French Crab Bisque Soup

 And now for the Croissant French Toast Casserole recipe: (adapted from Our Best Bites):

Ingredients

• 5 – 6 Croissants
• 1  8-ounce package cream cheese
• 1 1/4 cups powdered (icing) sugar, divided
• juice and zest from two lemons
• 2 eggs
• 1 1/2 cups milk

For the Blueberry Compote:

• 2 cups frozen blueberries (fresh or frozen)
• 3 tablespoons water
• 1/4 cup sugar
• 2 teaspoons lemon juice

 Directions

•  In a medium bowl, combine the cream cheese, 3/4 cup of the powdered icing sugar and the juice and zest from one lemon. Mix thoroughly with an electric mixer until light and fluffy.

•  Slice each croissant in half lengthwise using a serrated bread knife. Spread some of the creamed cheese mixture on the bottom half of each croissant.

•  Replace the tops and then slice the croissants in halves or thirds.

• Arrange the pieces evenly in a 9 x 13 inch casserole dish.

• Whisk together the eggs, milk, juice and zest of the second lemon and the remaining 1/2 cup of powered sugar. Pour the mixture evenly over the croissants, cover with foil and refrigerate at least 8 hours.
• When ready to serve, pre-heat oven to 350 F (180 C). Bake covered with foil for about 20 minutes (fan-forced oven) or 30 minutes convection oven. Remove foil and let bake for another 10 minutes or until the croissants turn golden brown on top.
• Serve plain or with blueberry compote.
• To make the blueberry compote: Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently.