Christmas Morning Croissant French Toast Bake

1. Preheat the oven to 200°C (180°C fan) / Gas Mark 6. Line a large baking sheet with baking paper for the croissants.

2. Open the can of croissant dough. Unroll the dough and separate the triangles by cutting along the perforated lines.

3. From the base of each triangle, roll the dough up to the narrow points to form croissants and arrange on the baking sheet. Bake for 15 minutes, or until golden brown. Remove from the oven and allow to cool slightly.

4. While the croissants are cooling, prepare the custard mixture. Add the eggs, milk, 2 tablespoons of the sugar, vanilla extract, ground cinnamon and ground nutmeg to a bowl and whisk until combined.

5. Cut the croissants in half lengthways. Arrange the bottom halves in a baking dish, pour over half the custard mixture and sprinkle over half the chocolate chips. Scatter over half the blueberries and raspberries. Add the croissant tops, pour over the remaining custard mixture, then sprinkle with the remaining chocolate chips, berries and sugar.

6. Bake for 35-40 minutes, until the top is golden brown and the custard is set.

7. Leave to cool for 5-10 minutes, then finish with a generous dusting of icing sugar and a few extra fresh blueberries and raspberries before serving.