Overnight French toast croissant bake
Ingredients 250ml double cream
Method First, make a custard
4 Co-op egg yolks
Heat the cream and milk in a saucepan until almost boiling, then take off the heat In a bowl, beat the egg yolks, caster sugar and vanilla extract
3 tbsp Fairtrade caster sugar
Pour in the cream mixture, stir then set aside
2 tsp vanilla extract
Grease a deep 20cm x 30cm ovenproof dish
Butter or Fry light, for greasing
Spread 6 croissant halves with jam, replace the tops and cut in half
250ml semi-skimmed milk
6 croissants, halved 6 tbsp apricot jam 20g flaked almonds 150g mixed berries (we used raspberries, and strawberries ) Fairtrade icing sugar, to serve
16
Arrange in the dish and pour over the custard Cover and refrigerate overnight Preheat the oven to 180°C/fan 160°C/gas 4 Sprinkle the flaked almonds over the dish and bake for 25-30 mins, until golden and the custard has set Allow to rest for 5 mins, then scatter over the berries and dust with icing sugar to serve
