1. Butter an ovenproof dish that measures about 20 x 30cm (8 x 12 inches).

2. Put the croissant chunks in a single layer, but slightly overlapping, in the bottom of the dish. Scatter over some of the raisins/chocolate chips, place another layer of croissant chunks on top and scatter over the remaining raisins/chocolate chips. Press down gently.

3. To make the custard, heat the cream and milk in a saucepan until the mixture comes almost to the boil. Remove from the heat. Meanwhile, whisk together the eggs, ground cinnamon and sugar in a large heatproof bowl set over a saucepan of simmering water until the mixture is thickened and the whisk or beaters leave a trail when lifted. Remove from the heat and beat in the cream mixture until well combined.

4. Pour two-thirds of the custard over the croissants and leave to stand for about 30 minutes or until they have soaked up all the liquid. Preheat the oven to 180°C/350°F/gas mark 4.

5. Pour the remaining custard over the soaked croissants and press down firmly with a fish slice or spatula so that the custard reaches halfway up the croissants. Place the dish in a roasting pan and pour in enough water to come a third of the way up the side of the dish. Bake for 30–35 minutes until the custard is just set and the top is golden brown. Enjoy.