In a mixing bowl, whisk together the eggs, sugar, cream, milk, vanilla essence and the salt until homogeneous and well mixed. Set this aside
Slit the croissants in half and apply butter and the chutney (or jam) generously and cut them in large chunks Grease an oven proof dish with butter and place the croissant pieces in it and pour the egg-milk mixture, covering them. Let this sit for 10 minutes and then pop them in the oven to bake at 180°C or until the edges turn golden brown
Remove from the oven, garnish with berries, dust with some icing sugar and serve your croissant bread and butter pudding, warm, in slices. Enjoy!
