Recipes

Croissant Bread and Butter Pudding with Dark Chocolate and Raspberries

6 x French Bakery Large Croissants

6 x Handfuls of Dark Chocolate Pieces

6 x Handfuls of Frozen Raspberries

8 x Size 7 Eggs

150ml Cream

1 tsp Vanilla Bean Paste

6 Single Serve Ramekins

1. Preheat Oven to 180^oC.

2. Place half a Large Croissant cut/torn into bite size pieces into each ramekin.

3. Scatter half a handful of Raspberries and Chocolate Pieces over each Croissant.

4. Top with another layer of Croissant, Raspberry and Chocolate.

5. Beat Eggs, Cream and Vanilla Bean Paste until well mixed.

6. Drizzle Egg Mix all over the Croissant, Berries and Chocolate until mixture fills ¾ of the ramekin.

7. Bake in the oven for 15-20 minutes until set.

8. Dust with icing sugar. Could be served with Ice Cream, Custard or Whipped Cream.

Croissant Breakfast Boats

12 x French Bakery Large Croissants

12 x Slices of Precooked Streaky Bacon – finely sliced

12 x Button Mushrooms – finely chopped

1 x Medium size Onion – finely diced

1 x Large Clove of Garlic – finely grated

8 x Eggs

100ml Cream

Sundried Tomato and Kalamata Olive Chutney (or Chutney of your choice)

Salt, Pepper, Butter

1. Panfry Bacon for 1 minute, add Onion and Garlic and continue to cook for 3 minutes, add mushrooms until all cooked through. Leave to cool slightly.
2. Preheat Oven to 180^oC.
3. Using a sharp knife, cut the centre of the croissant ¾ the way through ensuring not to cut the bottom. Press the centre down into the middle making a nice thick base for the bacon mixture to sit on.
4. Beat Eggs and Cream, adding Salt & Pepper to your liking.
5. Place Croissants on a baking tray and fill with a generous amount of the Bacon mixture.
6. Pour in the Egg Mix until ¾ way up the inside of the croissant.
7. Bake in the oven for approx. 20 minutes or until set.
8. Serve Hot, Warm or Cooled with Chutney.

Brioche Lady Fingers with Scrambled Eggs

2 x Slices French Bakery Brioche Loaf

2 x Slices of Prosciutto

3 x Eggs

Butter, Salt, Pepper and Italian Parsley

1. Cut each slice of Brioche Loaf into 4 Fingers.
2. Beat Eggs with Salt and Pepper to taste.
3. Cut Prosciutto slices in half then length ways to bet 4 slices per piece.
4. Gently heat a non stick fry pan with butter and pan fry the Brioche lady fingers until golden brown.
5. At the same time, heat another fry pan and scramble the eggs to your liking.
6. To plate, quickly wrap prosciutto around the top of each Brioche Finger and stack, scrambled eggs tot he side with freshly chopped Italian parsley.

Garlic Rolls filled with Roast Beef and Horseradish Cream

12 x French Bakery Garlic Rolls

6 x slices of rare roast beef (hot or cold)

Horseradish cream

Chives or micro greens

1. Heat Rolls, then slice down centre.
2. Fill with roast beef, drizzle with horseradish cream and top with herbs.

Croissant Crostini topped with Vanilla Bean Mascarpone and Berry Compote

6 x French Bakery Mini Croissants

200 g Mascarpone

1 tsp Vanilla Bean Paste

1/2 c Barkers Professional Boysenberry, Blackcurrant and Apple Compote

Cooking spray

Icing sugar

1. Preheat oven to 120^oC.
2. Slice Mini Croissants into Crostini, place on a baking tray and spray gently with cooking spray.
3. Bake approximately 15 minutes or until slightly crisp then leave to cool.
4. Mix Mascarpone and Vanilla Bean Paste and place in piping bag.
5. To serve – pipe Mascarpone cream onto the Crostini and top with Berry Compote, dust with icing sugar.

Brioche Bun Breakfast Burger

1 x French Bakery Brioche Burger Bun

1 x slice Precooked Rolled Middle Bacon – grilled

1 x Tbsp Caramelised Onion Relish

2 x Tbsp Goats Chevre

1 x Hash Brown – cooked

4 x Cherry Tomatoes – slow roasted

1 x Egg Scrambled with Chopped Chives and Salt & Pepper

To Assemble:

Toast Brioche Burger Bun, spread Caramelised Onion on the base, top with grilled Middle Bacon, Crispy Hash brown, Scrambled Egg, Slow Roasted Tomatoes.

Spread Goats Cheese over the lid and serve. Enjoy!

Loaded Garlic Bread

1 x French Bakery Garlic Bread

European style Mayonnaise

Grated Mozzarella Cheese

Chopped Parsley – Fresh or Dried

Chopped Crispy Bacon – optional

1. Preheat oven to 180^oC.
2. Bake Garlic Bread in the oven for 5 minutes.
3. Open the foil up to create a boat for the garlic bread to sit in.
4. Drizzle the top with Mayonnaise, add Bacon if desired, sprinkle with Mozzarella then parsley.
5. Return bread to the oven and continue baking until cheese has melted and turned golden brown.