- 4 croissants in half
- Raspberry or strawberry jam
- 4 extra-large free-range eggs
- 1 t vanilla extract
- 2½ cup milk
- 1 t grated lemon zest
- 2 to 3 generous handfuls of frozen mixed berries
Preheat the oven to 180°C.
Slice croissants in half, butter one side and spread with raspberry or strawberry jam.
Arrange in a greased baking dish.
Whisk together extra-large free-range eggs, vanilla extract, milk, grated lemon zest, then pour the mixture over the croissant slices and top with generous handfuls of frozen mixed berries.
Bake for 30 minutes, then serve warm.
Not your flavour? Try this citrusy bread-and-butter pudding.