Sticky toffee French toast croissants recipe

Method

1. 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.
2. 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.
3. 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.
4. 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)

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