Garth McColgan gives the humble croissant a scrumptious makeover.


  • 3 croissants (halved across the middle)
  • 2 eggs
  • 3 tblsp sugar
  • 60 ml milk
  • 1 tin of blackcurrants
  • 0.5 orange (zest and juice)
  • 4 tblsp crème fraiche
  • butter for frying


  • Mix eggs, milk and 1 tbs sugar together. Set aside.
  • Drain juice off the blackcurrants and add the orange juice and the remaining sugar. Set aside.
  • Mix the orange zest into the crème fraîche. Set aside.
  • Heat a small knob of butter in a frying pan on medium heat. Dip the croissant slices into the egg mix and soak for 30 seconds.
  • Fry the croissant slices in the butter until golden brown and turn. Fry for a further minute.
  • Remove from the pan and top with the blackcurrants and some orange crème fraiche. Serve with a wedge of orange (to cleanse your palate when finished).