Croissant French Toast with Blueberry Compote

Brought to you by:

OcadoLife

2 serving

Prep time: 5 mins

Cook time: 25 mins

Serves: 2

In 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.

Share recipe

Share Pin it Print

Ingredients Method

Ingredients

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