Preheat the oven to 160ºC
Mix cinnamon and butter together.
Slice each croissant in half and spread with cinnamon butter.
Cut each croissant into three pieces.
Fill a medium casserole dish with the croissant pieces and set aside.
Beat the milk, cream, eggs, castor sugar and vanilla essence well.
Sprinkle fruit cake mix over the croissants and pour the milk mixture over the croissants, taking care to cover all the pieces with the mixture.
Sprinkle Muscavado sugar on the pieces of croissant that are sticking up out of the milk mixture.
Bake for 45 to 50 Minutes until custard is set.
Serve warm, with more cream or custard. Make sure everyone gets a bit of the crunchy bit.
Ingredients
Directions
Preheat the oven to 160ºC
Mix cinnamon and butter together.
Slice each croissant in half and spread with cinnamon butter.
Cut each croissant into three pieces.
Fill a medium casserole dish with the croissant pieces and set aside.
Beat the milk, cream, eggs, castor sugar and vanilla essence well.
Sprinkle fruit cake mix over the croissants and pour the milk mixture over the croissants, taking care to cover all the pieces with the mixture.
Sprinkle Muscavado sugar on the pieces of croissant that are sticking up out of the milk mixture.
Bake for 45 to 50 Minutes until custard is set.
Serve warm, with more cream or custard. Make sure everyone gets a bit of the crunchy bit.