• 225ml double cream
  • 375ml whole milk
  • 3 eggs
  • 75g caster sugar
  • ¾ tsp vanilla extract
  • 4-5 croissants, halved horizontally
  • 50g unsalted butter
  • 4 tbsp blackberry jam
  • 150g blackberries
  • 1 tbsp demerara sugar
  • to serve single cream


  • STEP 1

    Heat the oven to 170C/fan 150C/gas 31/2. Heat the double cream and whole milk in a pan until just below simmering. Briefly whisk the eggs, caster sugar and vanilla extract in a bowl to combine. Pour a little of the hot milk and cream onto the eggs and whisk well then pour in the remaining milk and cream, and whisk again.

  • STEP 2

    Spread the bottom croissants halves with the butter and jam, then put the tops back on. Put them, top-side up, into a deep baking dish so they fit fairly snugly. Pour over all of the custard and leave to soak for 10 minutes. Dot over all of the blackberries, sprinkle with the sugar and bake for 30 minutes until the custard has set and the top is crisp. Serve with the single cream.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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