Croissant French Toast with Ricotta Cream & Strawberries
15 min
Veggie
2659
For 2 Portions
300 g
strawberry
120 g
ricotta
60 ml
whole milk
2
croissant
1
egg
2 tsp
maple syrup
2 tsp
butter
1 tsp
vanilla sugar
1/2 tsp
cinnamon, ground
1. All set?
2. Whisk egg, milk, cinnamon, and vanilla sugar in a deep dish.
3. Halve croissant and dip into the milk-and-egg-mix. Wait a few seconds for croissant to soak up the liquid.