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Preheat oven to 180C/160C fan forced
Arrange croissant bases in the bottom of the dish
Place custard & milk in a small saucepan over medium heat. Cook, stirring, for 2-3 minutes or until the mixture just comes to the boil. Pour half the mixture over the croissant bases. Dollop tablespoonfuls of half the lemon curd over the top.
Arrange croissant tops over the filling. Pour the remaining custard mixture over the top. Set aside for 30 minutes to allow the croissants to absorb some of the custard mixture.
Dollop tablespoonfuls of the remaining lemon curd over the pudding. Bake for 25-30 minutes or until golden brown. Dust with icing sugar and serve with cream.