Strawberry Croissant French Toast
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.