Croissant baked French toast

You can make this the day before and chill overnight, then just pop in the oven in the morning and enjoy warm with some citrus yogurt.

Ingredients

Serves: 4

Ready in: 55 mins, plus chilling

• Butter, for greasing
• 6 Co-op All Butter Croissants
• 5-6 tbsp blackcurrant or raspberry jam
• 4 large eggs
• ½ orange, zested, plus extra to serve (optional)
• 200ml whole milk
• ½ tsp vanilla extract
• 2 tbsp demerara sugar
• 150g frozen mixed berries
• Greek yogurt, to serve

Method

1. Grease a medium baking dish. Cut the croissants in half lengthways, then again horizontally.
2. Spread each half with jam, then sandwich the tops and bottoms together to make half croissant sandwiches. Arrange them in the dish so they are overlapping a little.
3. In a jug, beat together the eggs, orange zest, milk, vanilla, 1 tbsp sugar and a pinch of salt.
4. Pour the mixture over each of the croissants in turn so they are soaked in the custard. Leave to soak for 1 hr, or overnight.
5. Preheat the oven to 180°C/fan 160°C/gas 4. Sprinkle over the frozen mixed berries and the remaining 1 tbsp sugar. Bake for 40-45 mins until golden and the custard is set. Divide between 4 plates and serve with Greek yogurt mixed with a little extra orange zest, if you like.