Heart-shaped french toast with cinnamon sugar
4 croissants, halved (or 4 slices white bread)
cup (60ml) cream
3 tbsp (45ml) sugar
1 tsp (5ml) cinnamon
Fresh berries to serve
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.
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