Croissants left over from yesterday are an opportunity to create a unique French toast experience that customers will want to re-create at home. The croissant base is a rich and interesting twist on a standard breakfast favourite. Here are 2 topping options for both the sweet and savoury palate with basic elements used well to create a meal for any time of the day.
The croissant base is a rich and interesting twist on a standard breakfast favourite.
Croissant french toast ingredients
- 1ea large croissant (yesterdays is better)
- 1 tbsp Anchor Cream
- 2ea eggs, free-range
- Season to taste
Whisk egg and cream together.
2ea eggs, free range Season to taste
Cut the croissant in half, place in the egg mix and leave in there for 1–2 mins or until well soaked.
To pre-cook remove from the egg mix and place in a fry pan at medium heat (or in sandwich press lined with baking paper) toasting lightly on both sides.
To re-heat, place in a sandwich press or oven until warm. Top with either sweet or savoury topping
For sweet, top to order 1 tbsp maple butter, 1 tbsp caramel cream cheese, cut banana, walnut pieces & drizzle with maple syrup. For savoury, top with cooked bacon (or crispy bacon bits) & avocado and feta smash.
Savoury avocado & feta smash
- 2ea large avocados
- 250g Mainland Special Reserve Creamy Feta
- 1ea lemon, juice and zest
- 1 tbsp coriander, chopped Season to taste
Remove seed from avocado and roughly mash.
Crumble in the feta and add lemon juice and zest.
Add chopped coriander and season to taste.
Sweet maple butter
- 100ml maple syrup
- 500g Mainland Unsalted Butter
- 1/2 tsp vanilla paste (or 1 tsp essence)
Leave butter to get to room temperature or until softened.
Mix vanilla, syrup and butter together until smooth and well combined.
Mix together milk caramel, sea salt and whipped cream cheese, quenelle as a topping for a sweet addition.