Our croissant and berry bake is a fruitier and more decadent variation on the traditional bread and butter pudding. While traditionally served hot, it is also delicious cold for breakfast!
What you need:
3 tablespoons of berry jam
4 tablespoons butter
100ml double cream
50g caster sugar
Seeds from 1 vanilla pod
Zest of half an orange
Single cream (optional to serve with )
Preheat the oven to 180C.
Take an ovenproof dish and grease it with butter.
Slice your croissants in half along the length and spread the insides with butter and jam. Layer the bottom halves, bottoms down along the bottom of the dish, and then the tops of the croissant on top, trying to cover up any holes.
Mix the eggs together with a fork. Then add the milk, cream, sugar, vanilla and orange zest and combine with an electric
Pour the milk mixture over the croissants then scatter the berries on top.
Bake for around 35 minutes until firm and the croissant tops are slightly browned and crispy.