Croissant French toast with caramelised apples

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olive magazine

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1. For the apples, melt the butter in a large non-stick frying pan and add the apple. Sprinkle over the light muscovado sugar and cook over a lowish heat, turning occasionally, until the apples are tender and golden brown. Do this in batches if you like. Keep warm.
2. Whisk together the eggs, cream, caster sugar, lemon zest and cinnamon. Split the croissants in half lengthways and dip each half into the egg mixture. Melt a little butter in a large non-stick frying pan and fry the egg-coated croissants on both sides until golden brown. Put a bottom half of croissant on each plate, top with apples and then the top croissant half. Dust with icing sugar.

Per serving

482 kcalories, protein 10g, carbohydrate 46g, fat 29.8 g, saturated fat 14.2g, fibre 2g, salt 0.59 g

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• passion

  05 March 2008

  passion commented on this recipe

  Just checking recipes at work!!! Will try it this weekend and submit my comments...but recipes look very, very tempting. Have in mind to try the french toast for breakfast and the parmesan pots as a side dish with dinner ...cant wait!!

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Ingredients

• 5 eggs
• 2 tbsp double cream
• 2 tbsp golden caster sugar
• 1 lemon , grated zest
• 2 tsp ground cinnamon
• 6 small croissants
• unsalted butter
• icing sugar

CARAMELISED APPLES

• 75g unsalted butter
• 4 dessert apples , peeled, cored and quartered
• 75g light muscovado sugar

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Serves 6

Preperation and cooking times

Ingredients

• 5 eggs
• 2 tbsp double cream
• 2 tbsp golden caster sugar
• 1 lemon , grated zest
• 2 tsp ground cinnamon
• 6 small croissants
• unsalted butter
• icing sugar

CARAMELISED APPLES

• 75g unsalted butter
• 4 dessert apples , peeled, cored and quartered
• 75g light muscovado sugar

Per serving

482 kcalories, protein 10g, carbohydrate 46g, fat 29.8 g, saturated fat 14.2g, fibre 2g, salt 0.59 g

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