1. Preheat oven to 160?C. Place four lightly greased 1-cup capacity ovenproof ramekins on a baking tray.
2. Tear croissants into large pieces and spread each piece with a little raspberry jam. Divide the croissant pieces between the ramekins.
3. Whisk together eggs, milk and brown sugar and divide evenly among ramekins. Bake for 30-35 minutes or until cooked through. Serve warm and sprinkled with a little cinnamon, if desired.
If starting to brown too much while cooking, cover with foil.
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 4|
|Calories from Fat: 97 (48%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 278.9mg||86 %|
|Sodium 247.7mg||9 %|
|Potassium 125.3mg||3 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 16.5g|
|Protein 9.8g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 203
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