Dulce de Leche
1 tin condensed milk
2 Bakers Delight Traditional Croissants leave out over night, as you want them stale
1/2 cup milk (125ml)
1/2 cup cream (125ml)
1/2 cup sugar
1 tsp vanilla essence
2 eggs, beaten
Fill a medium saucepan with water and immerse whole can of condensed milk. Bring to a boil, reduce heat and simmer gently for 4 hours, topping up water as necessary.
Once cooked allow to cool in pot as the contents are extremely hot.
Pre-heat your oven to 180deg (160deg fan forced)
Grease baking dish, cut croissants in half lengthways and smother with Dulce de Leche. Layer croissants as you please in prepared baking dish.
In a medium saucepan, combine milk, cream, sugar & vanilla over medium heat until dissolved, do not allow to boil. Remove from heat and slowly whisk into your beaten egg mixture.
Pour custard mixture over your croissants and bake for 15-20 mins until golden brown.