- 6
Ingredients
- 4 croissants
- Butter, softened
- 7 large eggs
- 1 cup heavy whipping cream
- 1/2 cup whole milk
- 3/4 cup sugar, divided
- 1 tsp vanilla extract
- Pinch of ground cinnamon
- Pinch of ground cardamom
- Pinch of grated nutmeg
- 1 tsp salt
- 12 ounces fresh or frozen wild Maine blueberries
- 8 ounces white chocolate chips or chunks
- 4 ounces mascarpone cheese
- Ice cream or gelato, for serving
Preparation
Step 1
Preheat oven to 325 F.
Cut croissants into cubes. Spread in an even layer on a sheet pan. Bake for about 10 minutes, or until lightly toasted and crisp.
Generously butter a 13-by-9-by-2-inch pan. Spread the croissant cubes in the pan.
In a bowl, combine eggs, cream, milk, 1/4 cup sugar, vanilla, cinnamon, cardamom, nutmeg and salt. Whisk until smooth.
Pour the egg mixture over the croissant cubes in the pan. Press lightly on the croissants to cover thoroughly with the custard.
Sprinkle blueberries and chocolate evenly over the strata. Distribute mascarpone in small pinches. Sprinkle the remaining 1/2 cup sugar over all.
Let soak for at least 30 minutes in the refrigerator before baking.
Preheat oven to 350 F.
Bake for about 1 hour, or until the center is set but still jiggles slightly when moved. Serve warm with ice cream or gelato.