Straw­berry Crois­sant French Toast

Recipes+ - - Contents -

SERVES 4 PREP 15 min­utes

COOK 15 min­utes

NU­TRI­TION 1778kJ; 23g fat (11g sat); 3g pro­tein; 41g car­bo­hy­drate; 4g fi­bre a serve COST $2.95 a serve

8 mini crois­sants, split 1 ta­ble­spoon straw­berry jam 250g straw­ber­ries, sliced,

plus 100g ex­tra, to serve 1 ta­ble­spoon caster sugar 1 egg, at room tem­per­a­ture ¼ cup skim milk

40g but­ter, chopped Ic­ing sugar, to dust

1 Pre­heat oven to 160ºC/140ºC fan-forced. Line an oven tray with bak­ing pa­per. Place a wire rack on pre­pared tray. Spread crois­sants with jam. Sand­wich with straw­ber­ries.

2 Whisk sugar, egg and milk in a large shal­low bowl. Heat a large fry­ing pan over mod­er­ate heat. Add half the but­ter; swirl to coat sur­face. When but­ter is siz­zling, dip crois­sants, in batches, into milk mix­ture. Cook, in batches, for 2 min­utes each side or un­til golden brown, us­ing re­main­ing but­ter be­tween batches. Trans­fer to pre­pared rack. Place in oven to keep warm while cook­ing re­main­ing crois­sants.

3 Dust crois­sants with ic­ing sugar. Serve with ex­tra straw­ber­ries.

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