Blackberry & croissant bread & butter pudding



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
Single cream, to serve


1 Heat the oven to 170C. Heat the double

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