Croissant French Toast
This has to be one of the nicest brunch recipes or even a dessert. You could even serve it with some crème anglaise.
We’ve borrowed this recipe from the Speedy Mob cookbook, a book packed with beautiful quick recipes. They’re not BBQ recipes but that doesn’t mean they can’t be done on the BBQ.
Cooking surfaces
BBQ Temperature
Ingredients
- 100ml milk
- 3 medium Eggs
- 1 tsp vanilla extract (not essence)
- 2 tbsp icing sugar plus extra for dusting
- 1 pinch salt
- 2 knobs of butter
- 4 croissants
- Handfull of flaked almonds
Equipment
- A non stick pan – I use either the amazing Tefal Ingenio stainless pans or the Big Green Egg cast iron skillet.
Method
- Make a custard mix by whisking together the eggs, milk, sugar, vanilla extract and salt.
- Pour the custard into a flat bottomed dish just bigger than two croissants.
- Place two of the croissants into the custard and with a fish slice, push down on them and release to allow them to soak up the custard. Flip them over and do the same on the other side. You’re trying to get them to soak up as much of the custard as possible.
- Setup your Egg for a direct cook at 200°C with a cast iron pan or Tefal Ingenio frying pan.
- Melt the butter in the pan and then place two of the croissants into the pan, top side down. Cook for about 2 minutes.
- Turn the croissants and sprinkle with the flaked almonds. Cook for a further minute.
- Place your cooked croissants onto plates and dust with icing sugar.
- Repeat the process for the remaining 2 croissants.
When you make these and post them on social media, can you tag #feedthemob.
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