Preheat your oven to 350°F.
Lightly toast the croissants in a toaster or in the oven. This will add flavour and dry them out even more, so they can absorb more of the pudding mixture.
Pour the milk and cream into a large bowl. Add eggs, honey, nutmeg and vanilla, and whisk well to combine. Add the toasted croissants to the custard mixture and let them soak until they completely absorb the liquid. Turn them gently to help. You may also fit the croissants into an 8” x 8” baking pan then pour the liquid over them there. Either way once they have soaked up the mixture and filled the pan they’re ready. Bake for 1 hour, until the top is golden brown and a bit poofy.
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