Berry croissant french toast

Spoil the family this weekend with this indulgent breakfast dish.

  • 15 mins cooking
  • Serves 4
  • Print


Berry croissant french toast
  • 8 small croissants (400g)
  • 2 tablespoon strawberry jam
  • 250 gram (8 ounces) strawberries, sliced thinly, plus extra to serve
  • 1 tablespoon caster (superfine) sugar
  • 1 egg
  • 1/4 cup (60ml) milk
  • 1/2 teaspoon vanilla extract
  • 40 gram (1½ ounces) butter
  • icing (confectioners') sugar, for dusting


Berry croissant french toast
  • 1
    Using small sharp knife, carefully cut open the inside edge of croissants to make a pocket, leaving 1cm (½ inch) at each end. Spread jam in pockets; fill with sliced strawberries.
  • 2
    Whisk sugar, egg, milk and extract in shallow bowl until combined.
  • 3
    Heat half the butter in large frying pan. Dip 4 croissants, one at a time, in milk mixture; drain off excess. Place croissants in pan; cook until browned both sides. Remove from pan; cover to keep warm. Repeat with the remaining butter, croissants and milk mixture.
  • 4
    Serve croissants dusted with sifted icing sugar, and accompanied with extra strawberries.

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