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Marmalade croissant French toast bake
Serves: 4-6
Prep time: 15 minsTotal time: 
Recipe photograph by Mike English
Marmalade croissant French toast bake
Leftover croissants get a new lease of life in this rich, zesty crowd-pleaser
Serves: 4-6
Prep time: 15 minsTotal time:
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Nutritional information (per serving)
Calories
468Kcal
Fat
20gr
Saturates
9gr
Carbs
51gr
Sugars
29gr
Fibre
2gr
Protein
16gr
Salt
0.9gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 4 heaped tbsp orange marmalade
- 4 croissants, sliced in half horizontally
- 4 large eggs
- zest of 1 medium orange
- 200ml whole milk
- 2 tbsp demerara sugar
- 2-3 tbsp whisky (optional)
Step by step
- Heat the oven to 180 ̊C, fan 160 ̊C, gas 4. Butter a 20cm square baking dish. Spread the marmalade inside each croissant then arrange them in the dish, overlapping.
- Whisk together the eggs, orange zest, milk, 1 tablespoon of the sugar and whisky (if using) with a pinch of salt. Pour the mixture over the croissants, making sure they are all equally covered. If you have time, leave them to soak for 30 minutes.
- Sprinkle over the remaining sugar and bake for 20 minutes until set, puffed up and golden. Cut into squares and serve with natural yogurt.