I recently stumbled across a post of Shashi Naidoo’s, in which she shared a picture of the most indulgent Croissant French toast. Upon further research I found out that its made at the same restaurant/ café which I have been dying to visit!
Manna Epicure is a rustic yet trendy café located in the heart of Cape Town. I’ve been hearing a lot of good things about them especially from my blogger friends. It seems like the IT place to be at come breakfast or brunch.
Its almost going to be a lifetime before I go to cape town again, so I couldn’t wait and decided to try out my very own version of the croissant French toast. I’m sure its not as good as the original version, but I will have to wait until my next vacation to find out.
The original version is served with a caramelised banana on the side and so i decided to keep it that way!
- 2 large croissants
- 2 eggs
- 2 tbsp. milk
- 1 tbsp. sugar
- dash of sugar
- 2 bananas
- 4 tbsp. sugar
- 2 tbsp. butter
- in a wide bowl whisk together the eggs, milk, sugar and cinnamon
- on a low heat warm up a teaspoon of butter in a pan
- quickly dip the croissant into the egg mix, make sure that the whole croissant is coated but it must not be soggy.
- Cook the croissant on all sides until brown and crispy.
- Remove the croissant and place on paper towel.
- For the bananas. Heat up the butter and sugar until a caramel begins to form.
- Split the banana and place it face down in the pan
- Allow it to caramelise and then turn over to caramelize the other side.
- Serve warm
I served mine with a side of clotted cream and golden syrup
I know, its so simple. Another great way to serve this would be to slit the croissant and add peanut butter in the centre. I love the combination of peanut butter and bananas.
*if your caramel is too thick just add more butter to it and it will thin out
*I suggest refrigerating the croissant before dipping it, that way it wont get too soggy. If your croissant doesn’t have a crisp coating after cooking, you’ve probably over soaked it.
*don’t press down on your croissant while cooking, it will become too flat and unappealing, that’s why I suggest cooking on a low heat so that the egg gets cooked through out and a crisp coating forms.
Go ahead and give it a try and don’t forget to email me or tag me in the pictures of your kitchen creations!