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Croissant French Toast with Blueberry Compote

Croissant French Toast with Blueberry Compote

By OcadoLifePublished on 04 October 2022In the UK we tend to chuck away stale bread, but on the continent there are lots of ways of using it to prepare tasty dishes. Here pastry chef, author and TV presenter Ravneet Gill makes French toast from a slightly stale croissant. The staleness matters as it prevents the croissant disintegrating into a soggy, eggy mess in the pan. The sweet batter for the French toast is made from egg, milk, double cream, sugar and cinnamon, while the compôte couldn’t be simpler: water, orange juice, blueberries and sugar. Pair with a café au lait for a magnificent way to start the day.
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Time and servings

30 minsTotal time
2Servings
5 minsPrep time
25 minsCooking time

Ingredients

  • 120 g of blueberries, for the compote
  • 1 orange, juiced (for the compote)
  • 20 g of icing sugar, plus extra to dust (for the compote)
  • 1 egg
  • 100 ml of semi-skimmed milk
  • 60 ml of double cream
  • 1 pinch of ground cinnamon
  • 20 g of golden caster sugar
  • 2 croissants, ideally a few days old, cut in half lengthways through the middle
  • 15 g of unsalted butter

Method

  • Step 1

    To make the compote, add the blueberries, orange juice and 40ml water to a saucepan. Sift in the icing sugar, then stir well. Cook over a low-medium heat for about 10 mins, or until the berries start to burst gently and the mixture has thickened. Remove from the heat and set aside to cool. The compote can be made in advance, if you like; it’ll keep in a sealed container in the fridge for a few days.

  • Step 2

    For the French toast, put the egg, milk, cream, cinnamon, sugar and a pinch of salt into a large bowl; mix using a balloon whisk, until fully combined.

  • Step 3

    Pour the mixture into a large shallow container, then dip in the croissant halves, coating both sides. Don’t dip them for too long as they’ll start to break apart. Set aside on a tray or plate.

  • Step 4

    Put a large frying pan over a medium heat and melt half the butter. Add 2 of the soaked croissant halves and cook for 3-4 mins each side, until golden. Repeat with the remaining butter and croissant halves.

  • Step 5

    Serve the French toast warm, topped with the blueberry compote and finished with a dusting of icing sugar.