- 4 croissants, halved
- Butter, for spreading
- Raspberry or strawberry jam, for spreading
- 4 extra-large free-range eggs
- 1 t vanilla extract
- 2½ cups milk cups
- 1 t lemon zest
- 1–2 cups frozen mixed berries
Preheat the oven to 180°C.
Butter one side of each croissant and spread with jam. Arrange in a greased baking dish.
Whisk together the eggs, vanilla extract, milk and lemon zest, then pour the mixture over the croissant slices. Top with generous handfuls of frozen mixed berries. Bake for 30 minutes, then serve warm.