Cinnamon Sugar Croissant French Toast with Honey Peaches & Mascarpone Yoghurt

• 4 butter croissants, halved
• 3 eggs
• 150ml full cream milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 2 tbsp butter

Cinnamon Sugar

• 100g caster sugar
• 2 tsp ground cinnamon

Topping

• 125g mascarpone
• 125g thick Greek yoghurt
• 2 tbsp honey
• 2 ripe peaches or nectarines, sliced
• Culinary dried lavender
• Fresh lavender sprigs (optional)

Whisk together the eggs, milk, vanilla and cinnamon.

Combine the cinnamon and caster sugar on a shallow plate.

Heat the butter in a Le Creuset Signature Skillet over medium heat.

Dip each croissant half briefly into the egg mixture.

Cook for 2–3 minutes per side until crisp and golden.

While still warm, gently coat each croissant in the cinnamon sugar.

Mix together the mascarpone, Greek yoghurt and honey until smooth.

Spread the mascarpone mixture over each croissant.

Top with sliced peaches and finish with a sprinkle of  lavender and fresh lavender sprigs, if using and a drizzle of honey.