Preparation time is 25minutes
Cook time is 35minutes
Total time is 1hours
Serve is for 6 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 1/3 cup whole-berry cranberry sauce
- 6 Woolworths all-butter croissants, split
- 5 free range eggs
- 1/2 cup caster sugar
- 2tablespoons brandy
- 2 cup milk
- 125grams fresh blueberries
- 125grams fresh blueberries (see Tip)
- 2tablespoons icing sugar (for dusting)
Nutrition per serving
2070kJ / 493Cal
2070 Kilojoules or 493 Calories
24% of daily energy intake*
Protein
14.2grams
Fat
17.8grams
Carbs
57.8grams
Sugars
34.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Take your french toast to the next level with buttery croissants, tart cranberry sauce, creamy custard and fresh blueberries.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Lightly grease a 20 x 28cm (5cm deep) baking dish. Spread cranberry sauce over cut-sides of croissants. Sandwich croissant halves and arrange in baking dish.
Step 2 of 3
Whisk eggs, caster sugar, brandy and milk in a medium bowl to combine. Pour egg mixture over croissants. Lightly press croissants into egg mixture. Scatter over blueberries, then bake for 35 minutes or until golden and set.
Step 3 of 3
Top pudding with leftover fruit, dust with icing sugar and serve.
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