Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Berry and croissant bread and butter skillet

European 10 Mins Prep · 30 Mins Cook

Preheat the oven to 170°C, gas mark 3½.
Whisk the cream, milk, eggs, caster sugar and vanilla extract (or 1 vanilla bean) in a large bowl.
Halve the croissants.
Spread the butter and jam on the cut side of each croissant, then join the halves together.
Place the croissants, top-side up, into a cast-iron skillet.
Pour over all the custard mixture and leave to soak for 10 minutes. Arrange the berries on top.
Bake for 30 minutes until the custard has set and the top is crisp.
Serve warm.