French Toast Croissant
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!
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