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1
For the blackberry syrup: In a saucepan, combine the blackberries, sugar and 1/2 cup water.
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2
Bring to a gentle boil and cook for 5 minutes on low.
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3
Stir in the cornstarch, then continue cooking, using a whisk or spoon to mash the larger pieces of blackberries.
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4
Remove from the heat when it's nice and thick.
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5
For the croissant French toast: Split the croissants in half through the middle.
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6
In a bowl, whisk together the half-and-half, sugar, vanilla, cinnamon and eggs.
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7
Dunk each croissant half into the mixture so that it's fully coated.
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8
Set the pieces aside on a plate.
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9
Heat a large nonstick skillet over low heat, then melt a small amount of butter in it.
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10
Add as many croissant halves as will fit, cut-side down, then increase the heat very slightly (don't go above medium low).
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11
Allow the pieces to cook on the first side for 3 to 4 minutes.
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12
Move them around in the skillet a bit to make sure they don't burn.
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13
When they're deep golden brown on the bottom, flip them to the other side and let them cook for another 2 minutes or so.
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14
Remove from the pan and cook the rest of the croissant halves.
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15
Serve a top and bottom piece together with butter, warm blackberry syrup and maple syrup, strawberries and whipped cream.
