Strawberry Croissant French Toast

clock 15 minutes + 15 minutes bowl Serves 7


  • 7 mini croissants
  • 1 Tbsp strawberry jam
  • 250g strawberries, sliced plus whole strawberries to serve
  • 1 Tbsp caster sugar
  • 1 egg
  • 1/4 cup milk
  • 1/4 tsp vanilla bean paste
  • 40g butter
  • Icing sugar, for dusting
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  • 1. Preheat oven to 150°C (130°C fan-forced).

  • 2. With a sharp knife, carefully cut open the inside edge of each croissant to make a pocket, leaving 1cm at each end. Spread strawberry jam in the pocket, and fill with a layer of sliced strawberries. Repeat with remaining croissants.

  • 3. Place sugar, egg, milk and vanilla in a large bowl. Whisk until combined.

  • 4. Heat half of the butter in a large frying pan over medium heat. When the butter is sizzling, dip four filled croissants into the milk mixture. Place the croissants in the pan. Cook until golden brown (approx 2-3 minutes each side). Remove from pan and place on a wire rack over a baking tray. Place in the oven to keep warm.

  • 5. Repeat with the remaining butter, croissants and milk mixture.

  • 6. Serve croissants dusted with sifted icing sugar and extra strawberries, if desired.


  • • Energy 2586Kj • Protein 13g • Total Fat 33g • Saturated Fat 18g • Carbohydrates 65g • Sugars 33g • Sodium 460mg

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