Lemon Raspberry Baked Croissant French Toast
This takes French toast to another level!
Inspired as a mother’s day breakfast, this Lemon Raspberry
Baked Croissant practically shouts I LOVE YOU.
Topped with whipped cream, jam and lemon zest!
Servings: 4
Ingredients
5 Free-Range Eggs, whisked
¾ cup Milk (I used coconut)
2 tbsp Maple Syrup
½ Lemon, juiced
1 tsp Vanilla Extract
¼ tsp Salt
6 Croissants (I sourced some good quality ones
from my local bakery), torn into pieces.
Toppings:
Lemon Zest
Raspberries
Whipped Cream (homemade)
Jam (additive free)
Mint Leaves
Method
1. Preheat oven to 150 degrees and grease a baking dish (I used a lasagne dish).
2. Combine egg, milk, maple syrup, lemon juice, vanilla and salt.
3. Add croissants to the base of your baking dish, pour over egg mixture, use a brush to brush any croissants that is not submerged by the egg mixture.
4. Add some raspberries to dish and bake for 30 minutes or until croissants have browned and the egg mixture has been soaked into the croissants.
5. Serve with your favourite toppings (I suggest lemon zest, extra raspberries, whipped cream, jam and mint leaves).