Vanilla and spice-scented custard and chunks of dark chocolate are beautifully contrasted with flaky croissants in this delicious pudding.

Serves 6–8 , Prep Time 20 minutes, Cook Time 25–30 minutes

• 4 eggs
• 2 tsp vanilla extract
• ½ cup brown sugar
• 400 ml milk
• 300 ml cream
• 1 tsp cinnamon
• ½ tsp cardamom
• 6 croissants (good-sized croissants – I bought mine from our local sourdough bakery)
• 100 g dark chocolate, roughly chopped
• 50 g slivered almonds
• softly whipped cream or vanilla bean ice cream to serve

Preheat the oven to 180°C and grease a baking dish with butter. Put the eggs, vanilla, sugar, milk, cream and spices into a shallow dish and whisk well.

Cut the croissants into pieces so that they won’t sit too high in the baking dish or aren’t too thick. I cut mine in half widthways and then lengthways. Dip the slices of croissant into the egg mixture, arranging them in the baking dish as you go. Once all the croissant slices are in the dish tuck the chunks of chocolate between the slices then scatter with the almonds.

Put into the oven and bake for 25–30 minutes or until set. If it starts to brown too quickly, cover with a piece of tinfoil. Serve with cream or ice cream.