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Criossant French Toast
Criossant French Toast
Croissants or french toast for brekkie? Both, obviously. Try our seasonal twist on a game-changing combo this Mother’s Day… crispy and golden croissants fried in an egg, cinnamon, sugar and vanilla mix, topped with roasted rhubarb, whipped cream and honey. What a way to start the day… #MoreReasons
Printable version A4 | A5 | Index card
Serves 4
Ingredients
- 400g Rhubarb, cut into 2 inch pieces
- 75g Caster sugar
- 1 Orange, zested and juiced
- 2 tsp Vanilla extract
- 450ml Milk
- 50g Granulated sugar
- 2 Eggs
- 100g Plain flour
- 2 tsp Baking powder
- 4 Croissants, sliced into halves lengthways
- 400ml Whipping cream
- 4 tbsp Honey
Total time required
- Preparation time:
- Cooking time:
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
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