I tasted this amazing dessert, breakfast or brunch dish at the Inn on Lake Granbury, a pampering small property within an easy stroll of Granbury’s historic courthouse, central square and all the restaurants, coffee shops and boutiques spread around it. I can’t think of a more festive way to start your morning.
8 pre-baked mini croissants
1 cup cream cheese, softened
1 cup crushed pineapple, drained with juice reserved, pineapple separated in half
4 eggs
1 ½ cups whole milk or half and half
1/3 cup plus ¼ cup sugar
½ teaspoon vanilla
¼ cup rum
½ cup unsalted butter
½ cup heavy cream
Sweetened shredded coconut
Preheat oven to 350 degrees. Spray bottom and sides of a baking dish. In a small bowl, mix cream cheese and half the crushed pineapple. Slice the croissants and spread inside with the cream cheese-pineapple mixture. Arrange the croissants on the baking dish so they overlap slightly. To prepare the custard, beat the eggs in a mixing bowl, then add the reserved pineapple liquid, milk, 1/3 cup sugar and vanilla. Pour over the croissants and let sit 15 minutes to soak. Scatter the sweetened coconut over the top and bake until custard is set, about 30 minutes. To make the sauce, combine the butter, rum, remaining sugar, heavy cream and remaining crushed pineapple in a saucepan and cook over medium-low heat until the sauce bubbles and thickens. Stir occasionally. (This can also be done in the microwave.) Serve with the French toast. Serves 8.
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