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Ricotta and raspberry croissant French toast

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  • Vegetarian
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free

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.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Two Ricotta Raspberry Croissant French Toast on White Plate


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the ricotta and cream in a small bowl. Stir until well combined. Fold in the raspberries.
  2. Step 2

    Whisk the egg, extra cream and vanilla in a medium bowl.
  3. Step 3

    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.
  4. Step 4

    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.