INGREADIENT

• 10 croissant small
• 1/4 cup strawberry jam
• 250g frozen strawberries hulled sliced
• 1 tbs caster sugar
• 1 egg
• 1/4 cup milk
• 1/4 tsp vanilla bean paste
• 40g butter
• 1 cup icing sugar *to serve
• 250g fresh strawberries *to serve

Direction

1. Preheat oven to 150C (130C fan-forced).
2. Carefully cut croissants in half to form a pocket, do not cut all the way through.
3. Spread strawberry jam in the pocket and fill with sliced strawberries.
4. Place sugar, egg, milk and vanilla in a large bowl; whisk until combined.
5. Heat half the butter in a large frying pan over a medium heat.
6. When the butter is sizzling, dip five filled croissants into the milk mixture.
7. Place croissants in the pan and cook until golden on both sides.
8. Remove from pan and place on wire rack over a baking tray.
9. Place in oven to keep warm.
10. Repeat with remaining butter, croissants and milk mixture.
11. Serve croissants dusted with sifted icing sugar and with the extra strawberries, if desired.