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Criossant French Toast

Croissant French Toast

By MorrisonsPublished on 06 March 2024Croissants 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.
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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