All Butter Croissant French Toast Recipe
Chef Charlotte’s best ever French toast, using our new frozen All Butter Croissants. Serve with syrup, berries and yoghurt.
Ingredients
(Serves 3)
Butter or oil , for frying
4 large eggs
250ml milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Zest of 1 lemon
3 Pret butter croissants, halved
For the compote:
250g blueberries
1 tbsp honey
Juice of half a lemon
1 tsp vanilla paste
2 tbsp water
Method
To make the compote, add all of the ingredients to a small saucepan and cook over a medium heat until thick and syrupy
In a large, shallow bowl, whisk together the eggs, milk, sugar, vanilla and lemon zest
Dip the halved croissants into the egg mixture. Soak for a few moments, before lifting them out. Let any excess drip back into the bowl
Meanwhile, heat a large frying pan with a little butter or oil over a medium heat
Cook the soaked croissants in the hot pan until golden brown, about 3-4 minutes per side
Serve the French toast with the compote (add a spoonful of yoghurt & a drizzle of honey if you fancy!)
