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Tropicana 4 Way Breakfast Bakes

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These four delicious Tropicana-inspired croissant bakes, featuring chocolate orange, apple cinnamon, Christmas spice and cranberry orange flavourings, are the ultimate way to turn pastry into a tasty centrepiece. Trust us, your mornings are about to become a whole lot more exciting.

Directions

 

Chocolate Orange Croissant Bake

  1. Pre-heat oven to 180ºC and butter a baking dish. 
  2. Pour hot milk and cream over the chopped dark chocolate and whisk to combine.
  3. In a large bowl, whisk together eggs, sugar, orange juice and orange zest.  Gradually pour in the chocolate mixture into the orange mix while whisking. 
  4. Arrange sliced croissants in prepared baking dish. Top with  Pour the mixture over the croissants and scatter with chopped dark chocolate.
  5. Let soak for a few minutes, then bake for 30-40 minutes until cooked, covering with foil if necessary.

 

Christmas Pudding Spiced Croissant Bake

 

  1. Pre-heat oven to 180ºC and butter a baking dish. 
  2. In a large bowl whisk together cream, orange juice, rum, eggs and spices. 
  3. Stir through the mixed fruit and croissants then transfer to a buttered baking dish. 
  4.  Let soak for a  few minutes bake for 30-40 minutes until cooked, covering with foil if necessary

 

Cranberry and Orange Croissant Bake

  1. Pre-heat oven to 180ºC and butter a baking dish. 
  2. In a large bowl whisk together milk, cream, orange juice, eggs, zest, and, maple syrup. 
  3. Spread cranberry sauce inside each croissant, sandwich back together. And cut in half. 
  4. Arrange croissants in the baking dish and scatter with cranberries. Pour over custard mixture and let soak for 10 minutes. 
  5. Bake for 30-40 minutes until golden brown, covering with foil if necessary.
  6. Serve with a dusting of icing sugar

 

Caramel Apple Cinnamon Croissant Bake

 

  1. Pre-heat oven to 180ºC and butter a baking dish. 
  2. Whisk together milk, cream, eggs, apple juice and cinnamon. 
  3. Toss apples with brown sugar and 50ml apple juice. 
  4. In a bowl, toss the croissant in the milk mixture until coated.  Add the apples and stir to coat. 
  5. Transfer to a prepared baking dish .
  6. Let soak for 10 minutes and then bake for 30-40 minutes until golden brown, covering with foil if necessary. Drizzle with caramel sauce before serving.