I found this breakfast idea in an old Co-operative Food Magazine and thought it looked interesting. French toast and Croissant in one breakfast – sounds great, right?! However, this breakfast divided opinions at home. I liked it more than my other half did. Because the croissants are baked in the eggy milk mix, they are a bit soft and soggy at the bottom yet crunchy at the top. I actually liked the sweetness and softness of the croissants against the zing of the berries and thought it worked well, but even I have to admit it took me a couple of bites before I appreciated it. Give this a try and let me know what you think!
Baked croissant French toast
Serves 2-3 | Prep 15 minutes | Cook 45 minutes | Easy | Vegetarian
- 2 – 3 croissants, quartered;
- 275ml semi-skimmed milk;
- 2 eggs;
- 1/4 tsp ground cinnamon;
- 25g caster sugar;
- Zest from 1/2 orange;
- 200g frozen mixed berries;
- 1 tbsp clear honey;
- 1 tbsp fresh orange juice.
For the croissants. Pre-heat the oven to 170C/140C fan. Arrange the croissants in a medium baking dish. Beat the milk, eggs, sugar, ground cinnamon and half the orange zest in a jug. Pour over the croissants. Bake for 45 minutes, until golden.
For the berries. About 7 minutes at the end of the croissants baking time, gently heat the berries, honey, remaining zest and orange juice in a pan for 5-7 minutes, stirring regularly. Drain any excess liquid.
To serve. Put each croissant on a plate and spoon over the berries on top.
Original recipe from Co-operative Food magazine.