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Sticky toffee French toast croissants recipe

Sticky toffee French toast croissants recipe

10 ratings

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
  • Vegetarian

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
    655kcal     33%

  • Fat

    44g 63%

  • Saturates

    18g 92%

  • Sugars

    27g 30%

  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 45.5g Protein 16.6g Fibre 3.8g

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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