All Butter Croissant French Toast Recipe

• Butter or oil , for frying 

• 4 large eggs 

• 250ml milk  

• 2 tablespoons granulated sugar 

• 1 teaspoon vanilla extract 

• Zest of 1 lemon 

• 3 Pret butter croissants, halved 

For the compote: 

• 250g blueberries 

• 1 tbsp honey 

• Juice of half a lemon 

• 1 tsp vanilla paste 

• 2 tbsp water 

1. To make the compote, add all of the ingredients to a small saucepan and cook over a medium heat until thick and syrupy

2. In a large, shallow bowl, whisk together the eggs, milk, sugar, vanilla and lemon zest

3. Dip the halved croissants into the egg mixture. Soak for a few moments, before lifting them out. Let any excess drip back into the bowl

4. Meanwhile, heat a large frying pan with a little butter or oil over a medium heat

5. Cook the soaked croissants in the hot pan until golden brown, about 3-4 minutes per side

6. Serve the French toast with the compote (add a spoonful of yoghurt & a drizzle of honey if you fancy!)