Back
Croissant French Toast
Recipe by Miguel Maestre
- Steps
- Ingredients
Steps
- Place the strawberries in a bowl and sprinkle with 1 tablespoon of icing sugar, mix well and set aside to soften, this is called maceration.
- In another bowl whisk together eggs, cream, spices and sugar until the sugar has dissolved. Add zest and thyme and stir to combine.
- Heat 1 tablespoon of the butter in a large frying pan over a medium heat until it starts to bubble. Soak 4 of the croissant halves (or however many fit in the pan) in the egg mixture and fry for around 3 minutes or until golden brown. Flip to cook the other side. Repeat with remaining croissant pieces.
- Serve the French toast with the macerated strawberries and a dollop of whipped cream, mascarpone or ice cream.
