Blueberry Croissant French Toast

Serves 4-6

1/2 c. milk
2 large eggs
1/4 cup sugar
1/4 cup brandy
1 teaspoon ground cinnamon
1/4 teaspoon salt
8 tablespoons blueberry preserves, stonewall kitchen has a great jam/preserve
4 croissants, cut horizontally in half, a few days old
3 tbsp. butter
1 c. fresh blueberries
Pure maple syrup

Combine milk, eggs, sugar, brandy, cinnamon, and salt in 13x9x2-inch glass baking dish; whisk custard to blend well. Spread 2 tablespoons preserves on each of 4 croissant halves; top each with plain croissant half, pressing to adhere. Place croissants in custard; turn to coat. Let soak until custard is absorbed, turning and basting often, about 30 minutes.

Melt butter in heavy large skillet over medium-high heat. Add croissants; sauté until cooked through and browned, about 5 minutes per side. Transfer croissants to plates. Add blueberries to same skillet. Sauté until heated through, about 3 minutes. Spoon berries over croissants. Serve with maple syrup.
* Rama's note:

Make sure croissants are stale, fresh croissants are too soft and they will become mushy
If you are not a blueberry fan, you can subsititute any berry you like or even a orange. For example, use rasberry preserves and fresh rasberries instead.