Is it Grilled Cheese?  Is it French Toast?  It’s Both!

Au Pain Dore French Toast Grilled Cheese Sandwich featuring Maple Oka Cheese with Blueberry Compote

1. Begin by making the blueberry compote. Combine the blueberries, maple syrup, water and lemon juice in a small saucepan.  Bring to a boil and then reduce the heat to medium-low and cook for approximately 10 minutes or until the liquid slightly thickens.  Set aside to cool.
2. Using ½ cup of cream, whip to stiff peaks. Cover and place in fridge until ready to use.
3. Make the French toast batter by combining 1 cup of heavy cream, sugar and egg. Whisk together until well incorporated.
4. Dip each slice of the croissant loaf in the batter. Flip sides and repeat.
5. Heat a non-stick pan on medium heat. Add the butter and melt.  Place the bread in the pan and grill one side of each piece until golden brown.  Flip over so the golden-brown side is facing up and layer the cheese on top.  Place the second piece of toast on top with the grilled/cooked side facing in.  Flip the sandwich and cook until cheese has melted.
6. Remove from the pan and serve immediately while still warm with the blueberry compote either on top and/or on the side, a dollop of whipped cream and some freshly grated lemon zest.