4 croissants, halved (or 4 slices white bread)

3 eggs

cup (60ml) cream

15g butter

3 tbsp (45ml) sugar

1 tsp (5ml) cinnamon

Fresh berries to serve

METHOD

Whisk together the eggs and cream until just blended.

Dip the halved croissants into the egg mixture so they are thoroughly coated.

Heat a non-stick frying pan with a little butter and gently fry the egg-dipped croissants until golden brown on both sides.

Remove from pan and place on a wooden board.

Place sugar and cinnamon into a small bowl and mix together.

Using a heart shaped cookie cutter, cut out as many hearts from the fried croissants as you can.

Place 2 or 3 hearts onto a plate and dust lightly with the cinnamon sugar.

Serve immediately with fresh seasonal berries.

SERVES 4