Croissant French Toast with Blueberry Compote
Ingredients
- 120 g of blueberries, for the compote
- 1 orange, juiced (for the compote)
- 20 g of icing sugar, plus extra to dust (for the compote)
- 1 egg
- 100 ml of semi-skimmed milk
- 60 ml of double cream
- 1 pinch of ground cinnamon
- 20 g of golden caster sugar
- 2 croissants, ideally a few days old, cut in half lengthways through the middle
- 15 g of unsalted butter
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