Ingredients:
6 croissants, torn into large pieces
3 ripe peaches, sliced
125g fresh raspberries
400ml whole milk
200ml double cream
3 large eggs
75g caster sugar
2 tsp Vanilla Mart Extract
1 tbsp demerara sugar
Method:
- Preheat oven to 180°C and lightly grease a baking dish.
- Arrange the croissant pieces, peaches and raspberries evenly in the dish.
- Whisk together the milk, cream, eggs, caster sugar and Vanilla Mart Extract.
- Pour the custard mixture over the croissants and fruit.
- Leave to stand for 15 minutes so the croissants absorb the custard.
- Sprinkle with demerara sugar.
- Bake for 35–40 minutes until golden, puffed and just set.
- Serve warm with crème fraîche or softly whipped cream.
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