Orange and Marmalade Croissant French Toast

by Leah Halmagyi


  • 4 oranges
  • 3 eggs
  • 200ml cream
  • 2 Tbsp icing sugar
  • 1 tsp vanilla paste
  • 4 Croissants
  • 2 Tbsp marmalade
  • 75g unsalted butter
  • 1 punnet blueberries
  • 12 mint leaves, chopped
  • ½ cup golden syrup


1 Finely grate the orange zest, then use a small knife to remove the pith. Cut out the orange segments and set aside. Combine the orange zest, eggs, cream sugar and vanilla in a bowl and whisk until smooth.
2 Halve the croissants lengthways, then fill with marmalade and press back together. Heat the butter in a large frying pan over a moderate heat, then dip the croissants into the egg mixture and cook for 3 minutes each side, until golden. Drain on kitchen paper.
3 Combine the orange segments, blueberries and mint, then serve next to the croissants. Drizzle with golden syrup to serve.