In a bowl whisk together the eggs and caster sugar until pale and fluffy. Add the milk and beat in the egg mixture until well combined. Keep aside.
Generously butter an ovenproof dish. Slice the croissant in half and spread with the jam.
Deep each croissant in the egg mixture and place in the ovenproof dish, slightly overlapping in the base of the buttered dish.
Scatter over some figs or berries if desired and add a little more of the jam.
Pour two-thirds of the egg custard over the layered-up croissant chunks and leave to stand for about 30 minutes or until soaked up most of the egg mixture.
Preheat the oven to 160C.
Pour the remaining custard over the soaked croissant.
Bake for 30-35 minutes until the custard is just set and the top is golden brown.
To serve, bring the bread and butter pudding straight to the table and serve with some extra Custard or whipped cream.