Strawberry Croissant French Toast

• 8 None mini croissants
• 1 tbsp strawberry jam
• 9 oz strawberries, sliced, plus extra for garnish
• 1 tbsp sugar
• 1 None egg
• 1/4 cup milk
• 1/4 tsp vanilla bean paste
• 3 tbsp butter
• None None Powdered sugar, to serve

1. Preheat the oven to 330u0b0F. With a sharp knife, carefully cut open the inside edge of each croissant to make a pocket, leaving 1/2 inch at each end. Spread strawberry jam in the pocket and fill with sliced strawberries. Repeat with remaining croissants.
2. Place sugar, egg, milk and vanilla in a large bowl and whisk until combined.
3. Heat half of the butter in a large frying pan over medium heat. When the butter is sizzling, dip four filled croissants in the milk mixture. Place the croissants in the pan and cook until golden brown on both sides. Remove from pan. Place on a wire rack over a baking tray. Place in the oven to keep warm.
4. Repeat with the remaining butter, croissants and milk mixture. Serve croissants dusted with sifted powdered sugar and garnished with strawberries.

croissants, strawberry, strawberries, sugar, egg, milk, vanilla bean paste, butter, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/21015 (may not work)