Serves 4-6

220ml double cream
310ml whole milk
3 eggs
75g caster sugar
½ tsp vanilla extract
4 croissants, halved horizontally
50g butter
4 tbsp strawberry jam
150g strawberries, hulled and chopped
1 tbsp demerara sugar
100g chocolate chips (optional)

To serve:
Cream or custard

1. Preheat the oven to 170˚C/150˚C/gas mark 3. Combine the double cream and milk in a pan and place over a medium heat until tiny bubbles begin to appear around the edge, then remove from the heat immediately.
2. In a bowl, whisk together the eggs, caster sugar and vanilla extract until combined.
3. Add a splash of the hot cream mixture into the eggs and whisk well. Add half of the remaining cream mixture and whisk again to combine, then whisk in the remainder.
4. Split the croissants in half and spread the cut sides with butter and jam. Sandwich the croissants back together, then place into a baking dish, overlapping them to fit snugly.
5. Pour over all of the custard and leave to soak for 10 minutes.
6. Dot over all of the strawberries, then scatter over the chocolate chips, if using. Sprinkle the demerara sugar evenly over the top.
7. Bake for 30 minutes until the custard has set and the top is golden and crisp. Allow to sit for five minutes before serving.

Per serving:545kcals, 33.9g fat (19.7g saturated), 52.4g carbs (23.2g sugars), 9.1g protein, 1.7g fibre, 0.447g sodium