Berry & Cream Croissant French Toast

Berry & Cream Croissant French Toast 


For the Casserole:
  • 2 large free range eggs, beaten lightly
  • 120ml whole milk (1/2 cup)
  • 1/2 TBS Maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • pinch salt
  • 3 large stale croissants, torn or sliced into chunks (you want about 3 cups)
  • 3 ounces wild blueberry jam (1/3 cup)
  • 3 ounces cream cheese, cut into small cubes
  • 2 TBS cold butter, sliced
  • powdere sugar to dust at the end
To Serve:
  • Whipped cream
  • maple syrup
  • fresh berries


  1. Beat th ggs, milk, maple syrup, vanilla, cinnamon and salt together in a bowl. Add the croissant chunks and gently toss together.
  2. Butter a 6 by 8 inch baking dish. Layer half of the soaked croissants in the dish. Dot with the jam and the cream cheese. Top with the remaining croissants and pour over any egg/milk mixture that remains in the bowl. Let stand for at least half a hour or in the refrigerator overnight, covered.
  3. Preheat the oven to 190*C/375*F/ gas mark 6. Dot the top with the slices of cold butter. Bake for 35 to 40 minutes or until the FrenchToast is golden brown and crisp. If you think it is browning too quickly, cover loosely with foil.
  4. Serve warm with some whipped cream, fresh berres and maple syrup for pouring.

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