Ricotta and raspberry croissant French toast
Try this for French toast with a tasty twist. Made using croissants and filled with raspberries and ricotta, this one will be an extra special treat for Mum.
- 200g fresh ricotta or smooth ricotta
- ½ cup (125ml) thickened cream
- 125g fresh raspberries
- 2 eggs
- 1/3 cup (80ml) thickened cream, extra
- 1 tsp vanilla bean paste
- 20g butter
- 4 Coles All Butter Croissants, split
- 1/3 cup (110g) raspberry jam
- Maple syrup, to serve
- Extra fresh raspberries, to serve
Place the ricotta and cream in a small bowl. Stir until well combined. Fold in the raspberries.
Whisk the egg, extra cream and vanilla in a medium bowl.
Melt half the butter in a large frying pan over medium heat. Dip half the croissant halves in the egg mixture for 10 secs to soak. Add the croissant halves to the pan and cook for 3 mins each side or until lightly browned. Transfer to a plate. Repeat with remaining croissant halves, egg mixture and butter.
Divide the croissant bases among serving plates. Spread with jam and top with ricotta mixture. Top with croissant tops. Drizzle with maple syrup and sprinkle with extra raspberries to serve.