Croissant French Toast
By Morrisons
Published on 06 March 2024
Croissants or french toast for brekkie? Both, obviously. Try our seasonal twist on a game-changing combo… crispy and golden croissants fried in an egg, cinnamon, sugar and vanilla mix, topped with roasted rhubarb, whipped cream and honey. Time and servings
50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 75 g of caster sugar
- 400 g of rhubarb, cut into 2 inch pieces
- 450 ml of milk
- 2 tsp of vanilla extract
- 1 orange, zested and juiced
- 4 tbsp of honey
- 400 ml of whipping cream
- 4 croissants, sliced into halves lengthways
- 2 tsp of baking powder
- 100 g of plain flour
- 2 eggs
- 50 g of granulated sugar
Method
Step 1
Pre-heat oven to 180˚C, 160˚C fan, gas mark 4. Lay the rhubarb in a single layer in a heatproof dish and sprinkle over the orange zest and 1 tsp of vanilla extract. Add the orange juice and 4 tbsp of water and bake for 30 mins until softened.Step 2
Meanwhile, whisk together milk, sugar, eggs, vanilla extract and a pinch of salt in a large bowl before adding flour and baking powder and mixing until lump-free.Step 3
Use an electric hand whisk to whip your whipping cream until soft peaks form and set to one side. Heat your oil in a large, non-stick pan over a medium heat.Step 4
Dip a couple of your croissant halves (cut-face down only) in the egg mixture and add to the pan in batches, cooking for a few mins until golden. You may need to heat more oil in the pan in-between batches.Step 5
Serve a couple of French toast croissant halves onto each plate and top with a large dollop of whipped cream followed by rhubarb, honey and pistachios.20