RECIPE BY:

Courtney Roulston

INGREDIENTS :

• 4 Coles brand croissants, sliced in half
• ½ cup full fat Milk
• ½ cup Cream
• 3 eggs, lightly whisked
• ¼ cup caster sugar
• Pinch ground cinnamon
• 80g butter
• 1 cup thick Greek yoghurt to serve

BLUEBERRY CHIA JAM:

• 1 cup blueberries
• 1 tablespoon coles white chia seeds
• 2 tablespoons water
• ¼ cup maple syrup

METHOD :

• For the jam, place the blueberries into a small pot over a medium heat. Soak the chia seeds in the water for 1-2 minutes before adding into the blueberries. Add in the maple syrup and leave to gently simmer for 5 minutes, or until thickened.
• Meanwhile heat a non-stick frying pan over a medium heat. Whisk the milk, cream, eggs, sugar and cinnamon in a bowl. Dip sliced croissants into the egg mixture one at a time. Melt 20g of butter in the pan and cook two pieces of croissant at a time for 2 minutes each side, or until golden brown. Repeat with the remaining croissants and butter
• To serve place the croissants onto serving plates. Top with the yoghurt and a good dollop of blueberry chia jam. Enjoy!