Sticky toffee French toast croissants recipe
These luxe croissants are coated in a spiced eggy mix and pan fried until golden. Stack with a glossy caramel sauce, nuts and a dollop of yogurt for a speedy breakfast that makes a great alternative to French toast.
See method- Serves 4
- 18 mins to prepare and 2 mins to cook
- 655 calories / serving
Ingredients
- 50g pecan nuts
- 40g toasted almond flakes
- 4 croissants
- 3 large eggs
- ½ tsp mixed spice
- ½ tsp cinnamon
- 150g low fat Greek-style yoghurt or creme fraîche
- 100g blueberries, (optional)
For the caramel sauce
- 60g butter, plus extra for frying
- 60g light brown sugar
- 1 heaped tbsp golden syrup
- 2 tbsp double cream
- 1 tsp vanilla extract
Each serving contains
- Energy
- 2725kJ 655.0kcal
- Fat
- 44g
- Saturates
- 18g
- Salt
- 0.6g
- Sugars
- 27g
of the Reference intake
Carbohydrate 45.5gProtein 16.6gFibre 3.8g
Method
- For the caramel sauce, heat the butter, sugar and golden syrup until bubbling. Cook for 3-5 mins to dissolve the sugar. Remove from the heat and stir in the cream and vanilla extract. Set aside until needed.
- Toast the pecan nuts in a large dry nonstick frying pan until just turning golden and you can smell the nutty flavours. Tip onto a chopping board and, when cool enough to handle, roughly chop. Toss with the flaked almonds.
- Slice the croissants in half. In a shallow bowl, use a fork to beat the eggs with the spices until well combined. Heat 1 tsp butter in the frying pan. Dip the croissants into the egg mixture and fry, two at a time over a medium-high heat for about 1 min on each side, until golden brown. Fry the remaining croissants, adding another teaspoon of butter to the pan if needed.
- Serve two croissant halves per person, topped with the caramel sauce and a big dollop of yoghurt. Sprinkle over the nuts and blueberries (if using).
- Make ahead: Make the caramel sauce up to a day in advance, reheat to serve. Or use 180g Tesco Finest salted caramel sauce)
- See more Brunch recipes
