Ingredients
- 4-5 Brasserie Croissants
- 60g butter, plus extra to grease dish
- 1 cup cherry jam
- 150g fresh or frozen cherries, plus extra to serve
- 1 orange, zested
- 300ml thickened cream
- 250ml whole milk
- 1 tsp cinnamon
- ¼ cup caster sugar
- 3 eggs, plus 1 egg yolk
- 1 tsp vanilla bean paste
- Steeves Maples Maple Syrup, to serve
- Icing sugar, to serve
Serves: 6
Preparation Time: 75 minutes
Difficulty: A little effort required
Attributes: Vegetarian
Method:
- Preheat oven to 180°C (160°C fan-forced). Cut the croissants in half lengthways and generously spread with butter and cherry jam. Grease a 1.5L baking dish and arrange croissants inside. Scatter over cherries and orange zest.
- Place the cream, milk and cinnamon in a saucepan and heat gently for 2 mins until starting to boil. Remove from heat. Beat the sugar and eggs in a large bowl until combined. Slowly pour in the warm milk, stirring until smooth. Stir in vanilla. Pour over croissants and set aside to soak for 15 mins.
- Bake for 45 mins until edges are golden brown. Serve warm with extra cherries, a drizzle of maple syrup and sprinkle of icing sugar.