Strawberry croissant French toast

Why enjoy one French classic for breakfast when you can combine two? These french toast croissants are filled with fresh slices of strawberry and strawberry jam for a fruity, oozing centre.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Strawberry croissant French toast
  • 8 mini croissants
  • 1 tablespoon strawberry jam
  • 250 gram strawberries, sliced
  • 1 tablespoon caster sugar
  • 1 egg
  • 1/4 cup (60ml) milk
  • 1/4 teaspoon vanilla bean paste
  • 40 gram butter
  • icing sugar, to serve
  • whole strawberries, to serve


Strawberry croissant French toast
  • 1
    Preheat the oven to 150°C (130°C fan-forced). With a sharp knife, carefully cut open the inside edge of each croissant to make a pocket, leaving 1cm at each end. Spread strawberry jam in the pocket; fill with sliced strawberries. Repeat with remaining croissants.
  • 2
    Place sugar, egg, milk and vanilla in a large bowl; whisk until combined.
  • 3
    Heat half of the butter in a large frying pan over medium heat. When the butter is sizzling, dip four filled croissants in the milk mixture. Place the croissants in the pan. Cook until golden brown on both sides. Remove from pan. Place on a wire rack over a baking tray. Place in the oven to keep warm.
  • 4
    Repeat with the remaining butter, croissants and milk mixture. Serve croissants dusted with sifted icing sugar and strawberries, if desired.


Strawberries are available all year round, but the peak season is September to January.

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