Whisk eggs and milk together in a bowl. Slice the croissants in half lengthways and soak in the egg mixture. Sprinkle each side of the croissants with caster sugar just before frying. Add some butter to a non-stick pan over medium-low heat, place two croissant halves in the pan (do not overcrowd it) and fry gently for 2 minutes until slightly crispy and golden. Serve hot with a dollop of yoghurt and berries, sprinkled with icing sugar.
Tip: For a more decadent version, serve with mascarpone, stewed fruit and toasted nuts. To be healthier, try thick slices of farmhouse loaf instead of croissants.
Recipe by Hannah Lewry. First published in City Press.