FoodCoop Recipes
Overnight French Toast Croissant
French toast croissant bake made the night before, so all you do in the morning is pop it in the oven
Cook
50 minutes
Serves
8
Ingredients
250ml Co-op double cream
250ml Co-op semi-skimmed milk
4 Co-op British free range egg yolks
3 tbsp Fairtrade caster sugar
2 tsp vanilla extract
Co-op unsalted butter, for greasing
6 Co-op Irresistible croissants, halved
6 tbsp Co-op apricot jam
20g Co-op flaked almonds
150g mixed berries (we used raspberries, blueberries and blackberries)
Fairtrade icing sugar, to serve
Method
First, make a custard
Heat the cream and milk in a saucepan until almost boiling, then take off the heat
In a bowl, beat the egg yolks, caster sugar and vanilla extract
Pour in the cream mixture, stir then set aside
Grease a deep 20cm x 30cm ovenproof dish
Spread 6 croissant halves with jam, replace the tops and cut in half
Arrange in the dish and pour over the custard
Cover and refrigerate overnight
Preheat the oven to 180°C/fan 160°C/gas 4
Sprinkle the flaked almonds over the dish and bake for 25-30 mins, until golden and the custard has set
Allow to rest for 5 mins, then scatter over the berries and dust with icing sugar to serve
