Preheat the oven to 180°C/350°F/gas mark 4.
Cut the croissants lengthways and place in a large casserole dish.
Sprinkle over the berries and add a splash of kirsch.
To make the sauce Anglaise, put the milk and vanilla pods in a pan and bring to the boil.
Whisk the eggs and sugar together to a froth, then pour the milk onto the eggs and return to the pan.
Boil for 6 minutes to reduce, then pour over the croissants in the casserole dish.
Bake in the oven for 30 minutes.
Take out of the oven, sprinkle with icing sugar and caramelize with a blow torch or under the grill.
Serve with pouring cream and more berries.
