Instructions

1. Pour the milk and cream into a saucepan and heat gently until just below boiling point. Remove from the heat.
2. In a bowl, whisk the eggs, caster sugar, cinnamon and vanilla until pale and creamy.
3. Gradually pour the warm milk mixture into the eggs, whisking constantly, until you have a smooth custard.
4. Lightly grease a baking dish with butter.
5. Cut the croissants into slices about 3 cm thick and spread lightly with butter.
6. Arrange the croissant slices in the baking dish, overlapping slightly.
7. Scatter the chopped chestnuts and cranberries over and between the croissant slices.
8. Slowly pour the custard over the croissants, allowing it to soak in.
9. Leave to rest for 10 minutes, while you preheat the oven to 180°C.
10. Sprinkle the top with a little caster or muscovado sugar if you’d like a crisp, caramelised finish.
11. Bake in the middle of the oven for about 30 minutes, until the top is golden and the custard is just set but still slightly wobbly in the centre.
12. Serve warm, or allow to cool and refrigerate before serving. Once chilled, the pudding can be cut or stamped into rounds or other shapes and served as a more refined dessert, accompanied by custard, cream or ice cream.