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Ricotta and raspberry croissant French toast
Ricotta and raspberry croissant French toast
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in these irresistible berry-filled croissants for a special breakfast surprise!
Ingredients:
  • 1 tsp vanilla bean paste
  • 200g fresh ricotta or smooth ricotta
  • 125ml thickened cream
  • 125g fresh raspberries
  • 2 Free Range Eggs
  • 80ml thickened cream
  • 20g butter
  • 4 All-Butter Croissants, split
  • 110g jam
  • Maple syrup, to serve
  • Extra fresh raspberries, to serve
Instructions:
  • Combine the ricotta, cream, and raspberries in a small bowl until mixed thoroughly.
  • Combine egg, extra cream, and vanilla in a medium bowl and whisk until smooth.
  • • Melt half of the butter in a large frying pan over medium heat. • Dip half of the croissant halves in the egg mixture for 10 seconds to soak. • Add the croissant halves to the pan and cook for 3 minutes on each side until lightly browned. Transfer to a plate. • Repeat with the remaining croissant halves, egg mixture, and butter.
  • Place the croissant bases on serving plates, generously spread with jam, and add a layer of ricotta mixture. Top with the croissant tops, then drizzle with maple syrup and sprinkle with extra raspberries before serving.

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