Croissant French Toast Bake

1. Preheat the oven to 375°F. Cut the croissants in half, lenghtwise, and then into smaller pieces.

2. In a bowl, combine the eggs, the milk, half of the maple syrup, the cinnamon and a pinch of salt. Add the croissants and let it sit for 5 minutes.

3. Butter up a small baking dish and add the croissants with the eggs and milk mixture. Bake in the oven for 20-25 minutes.

4. In a pot, over medium-high heat, add the blueberries, the brown sugar and 120 ^2P | 180 ^3Pml of water. Bring to a boil, let it simmer for 3-4 minutes and then add the cornstarch. Mix well and lower the heat. Cook for 1-2 minutes or until the sauce has thickened.

5. In a bowl, whip the cream until you get stiff peaks.

6. Garnish the croissant french toast bake with the whipped cream, the blueberry sauce and the rest of the maple syrup. It is possible to leave everything in the center of the table like a salad bar and let everyone help themselves Bon appétit!