¾ cup of Cyclops Vanilla Bean Greek Yoghurt, plus extra for serving
½ tsp cinnamon
½ tsp vanilla bean paste
½ tsp salt 8 croissants - halved horizontally 2 punnets of fresh raspberries
A few tablespoons of icing sugar, for dusting
Instructions:
Heat oven to 180. In a large bowl whisk together the sugar, eggs, cream, milk, cinnamon, vanilla, yoghurt and salt until well combined.
Grease a large rectangular oven dish, then arrange the cut croissants to fill the dish. Scatter over the raspberries (keeping half of a punnet aside for garnishing), placing a few between each of the croissant halves. Carefully pour the egg mixture over the croissants and gently press down with your hands to ensure the croissants are all soaked in the mix. Cover with foil and bake for 20 minutes, then remove the foil and continue baking for another 15-20 minutes or until the custard is set and the top is golden brown.
Remove from the oven, leave to cool slightly before dusting with icing sugar and dividing into bowls. Serve each portion with a few fresh raspberries and a generous dollop of vanilla bean yoghurt.
Product Used
Authentic Greek Yoghurts strained the traditional way.
