Ingredients 5 all butter croissants
1/2 cup raisins
1/4 cup almond silvers
1/2 cup flaked coconut
1/4 cup sugar for milk
3 tablespoons sugar for nuts mixture
1 pinch of cinnamon powder
1 1/2 cup milk
1/4 cup whipping cream or fresh cream
2 pinches of brown sugar
Preheat oven to 175 degrees C.
Butter a 22 x 13 cm baking dish.
In a bowl, combine nuts, 3 tablespoons sugar and cinnamon powder.
Break each croissant into 5-6 pieces and stir into the nuts mixture.
Spread nuts and croissant mixture evenly in the greased baking dish.
Bring milk and 1/4 cup sugar to boil (you can adjust the amount of sugar according to your taste).
Pour over the nut mixture.
Beat the whipping cream until soft peaks form or if using fresh cream, whisk it until smooth.
Spread evenly over the nut mixture in the dish.
Sprinkle brown sugar on top.
Place baking dish in the preheated oven and bake until top is golden for about 10 minutes. I baked it for 20 - 25 minutes as I like it thick. You can reduce the timing if you like it to be thin.