Fri, 4 February 2022
Chef: Cliona O'Connor
Ingredients:
- 4 large eggs beaten
- 130mls whole milk
- 100mls cream (thickened cream)
- 1 tbsp Caster sugar
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- 1/2 teaspoon salt
- 4 large or 6 medium-sized croissants, (not fresh - a day or 2 old)
- 2 tbsp chocolate spread (I used chocolate peanut butter)
To serve: Maple syrup and berries or ice-cream
Method:
1. Preheat oven to 170C/340F.
2. Halve the croissants and spread chocolate spread on one side. Replace lid and put into oven proof dish. You want them to be nice and snug.
3. In a bowl whisk together the eggs, cinnamon sugar, vanilla extract, milk and cream.
4. Pour over the croissants.
5. Use a fork to squash the croissants into the cream sauce. I piece the croissants also.
6. Leave to soak for 30/45 mins (or overnight in the fridge covered).
7. Bake for 35-40 mins.
8. Dust with icing powder and serve warm.
Tip - if you prepare the night before take the dish out do the fridge 30 mins before baking.
