Baked croissant French toast, chopped up strawberries, and a drizzle of honey! A perfect char on the croissants from the baking, yet buttery perfect underneath, soft egg and strawberries. Breakfast recipes have always been my favourite and this is simply the perfect one for the strawberry season. The second perfect obviously has to be French toast with hazelnut chocolate spread and strawberries, check it out here. French toasts, traditionally eaten sweet can be beautifully paired up with the season’s favourites.
Check out these –
Pumpkin Spiced French Toast
Vegetarian French Toast
French Toast muffins
French Toast roll ups
Ingredients for Baked croissant French toast – serves 1
- Croissant – 2, medium sized
- Eggs – 2
- Milk – 1/3 cup
- Powdered sugar – 1-1/2 tsp
- Strawberries – 1/4 cup, diced
- Butter – 1-1/2 tbsp
- Honey – to drizzle
Method
- Cut the croissants into thirds. I used a small croissant, approximately 5 inches. If your croissant is bigger consider dividing the croissant into 4 pieces to ensure even cooking.
- Break the eggs in a bowl. Add milk and sugar and whisk well. The mixture will be slightly runnier than the usual French toast batter so you can soak your croissants well.
- Take an oven proof dish and grease it well with melted butter.
- Pour the egg mixture into the dish.
- Soak both sides of the cut up croissants for a few seconds and then arrange in the dish, spaced slightly.
- Add the chopped up strawberries on top.
- Bake in a pre-heated oven at 170 degrees for about 25 minutes. Or until for croissant tips have a slight char.
- Rest for 5 minutes before drizzling with honey and digging in.
Feel free to add blueberries, raspberries or any berry of your choice really!
Baked Croissant French Toast
Baked croissant French toast, chopped up strawberries, and a drizzle of honey! A perfect char on the croissants from the baking, yet buttery perfect underneath, soft egg and strawberries.
Yield: 1 person
Calories: 405kcal
Materials
- 2 Croissants medium-sized
- 2 Eggs
- ⅓ cup Milk
- 1½ tsp Sugar powdered
- 1½ tbsp Butter
- ¼ cup Strawberries diced
- Honey to drizzle
Instructions
- Cut the croissants into thirds. I used a small croissant, approximately 5 inches. If your croissant is bigger consider dividing the croissant into 4 pieces to ensure even cooking.
- Break the eggs in a bowl. Add milk and sugar and whisk well. The mixture will be slightly runnier than the usual French toast batter so you can soak your croissants well.
- Take an oven proof dish and grease it well with melted butter.
- Pour the egg mixture into the dish. Soak both sides of the cut up croissants for a few seconds and then arrange in the dish, spaced slightly.
- Add the chopped up strawberries on top.
- Bake in a pre-heated oven at 170 degrees for about 25 minutes. Or until for croissant tips have a slight char.
- Rest for 5 minutes before drizzling with honey and digging in.