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Start by making your custard. Heat the milk and cream together until just steaming. Whisk the eggs, sugar, vanilla, and salt together until smooth. Gradually whisk the warm dairy into the eggs mixture.
Next, make your frangipane by beating the softened butter and sugar together until pale and fluffy. Beat in the eggs and vanilla gradually until fully incorporated Fold in the ground almonds, flour, and salt until just combined.
Cut your stale croissants into slices, we sliced them into four pieces.
Arrange your croissant pieces messily into your pan/ baking dish (we used a 9” steel pan).
Preheat the oven to 180 degrees
Pour the custard over the croissant pieces and top with dollops of frangipane until it’s well covered. Sprinkle flaked almonds generously. Allow it to soak for 30 minutes before baking.
Bake for 40-45 minutes until it’s soaked up the liquid and golden and crispy on the outside.
Serve immediately if you like your bread and butter pudding warm!