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| Ingredients: |
1 C half-and-half
2 eggs
1/4 C plus 2 tsp sugar
1/4 C brandy
1 tsp cinnamon
1/4 tsp salt
Pinch of ground nutmeg |
4 large croissants
2 cups Post Selects Great Grains Crunchy Pecan cereal
2 cups sliced strawberries
3 T water
1/2 C (1 stick) butter or margarine
Cool Whip Topping (optional) |
| Cooking
Instructions: |
In a small bowl, mix together the half-and-half, eggs, 1/4 C sugar, brandy, cinnamon, salt and nutmeg until well blended. Pour into a 13X9-inch baking dish and set aside.
Cut the croissants in half lengthwise. Spread the blueberry preserves on the bottom half of each croissant. Sprinkle 1 cup of cereal over the preserves. Top each croissant with its top half, pushing down gently to adhere.
Place the prepared croissants into the egg mixture. Let stand for 10 minutes, turning once. Meanwhile combine the strawberries, water and the remaining 2 tsp of sugar into a medium bowl and set aside.
Melt the butter in a large skillet over medium heat. Cook the croissants in the butter until slightly golden. Turn gently and cook the other side. Place on a serving platter. Add the strawberry mixture to the skillet and cook about 3 to 4 minutes. Pour the strawberries over the croissants. Sprinkle with remaining cereal and serve with thawed Cool Whip, if desired.
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| Additional
Comments: |
| This recipe won third place in the Post Selects Cereal 2001 Brunch Contest. It is berry, berry good! |
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