Preheat your oven to 325F/160C.

Butter a 9-9.5" (23-25cm) pie pan, or tart pan (without a removeable bottom that is about 2 inches high).

Start by making the caramel. In a dry saucepan or frying pan, pour in ½ cup (100g) of the granulated sugar to cover the bottom. It should be no more than ¼-inch deep in the pan. If it’s deeper than that, use a larger pan.

Heat over medium without stirring until it starts to caramelize. Gently move the sugar around until about 75% is melted, then stir until the remaining sugar is melted and caramelized.

Pour immediately into the prepared pan to cover the bottom.

In a large bowl, whisk together the remaining ¼ cup (50g) of granulated sugar with the eggs. Then whisk in the milk and vanilla extract. Set aside.

Cut the croissants into pieces about 2 inches (5cm) in thickness. Place the croissants in the pan, snuggly, to cover the bottom.

Pour the liquid custard over the top. Let sit for a couple of minutes and then press gently with a fork on top to make sure the croissants have soaked up the liquid.

Place in a baking dish and fill around the pan with about ½ inch (2cm) of water.

Bake 35-40 minutes until the croissants are firmer when touched and no liquid custard is visible.

Turn out of the pan immediately and enjoy! I really like this dish warm!