Om Ali Egyptian Bread Pudding

Preheat the oven to 180°C (356 f)

Toast croissant cubes in the oven for 10 minutes until crispy. Remove from the oven.

Increase oven temperature to 200°C. (390 f)

Combine milk, cream, sugar and vanilla in a pot over medium heat. Stir to combine. Heat until the sugar is dissolved and the mixture is simmering. Set aside.

In a large bowl, toss croissant croutons with chopped hazelnuts and coconut. Place in a deep, oven-proof dish (i.e. casserole dish) and cover with milk mixture.

Spread dollop cream over the top, before sprinkling with the sugar. Then, bake for ~15 minutes, or until the top is browned and the milk is bubbling beneath. Leave to cool for about 5 minutes, or until the milk has settled.

Serve.