Chocolate Croissant & Honey Pudding

I would not usually cook food like this during late spring. But it has been so cold (and still is right now), that I think it is perfectly justified. Also the fact I have a bag of chocolate croissants in the freezer, waiting for a moment like this (I am the type of person who will start collecting foods, like panettones at Christmas, so I can turn them into desserts later in the following year, when it takes my fancy. Yes, I am obsessed).
This dessert is really just a variation of bread and butter pudding. It will have a soft and liquid belly with a light upper crust. If you prefer a more solid pudding, double the amount of croissants. I though, prefer soft custard, rather than stodgyness. But I leave the choice up to you. You can eat this warm, cold or chilled. However I would not attempt, serving this hot straight from the oven, even in the coldest weather. It does need some time to set.

Ingredients
2 or more stale chocolate croissants
400ml full fat milk, organic and unhomogenized
600 ml cream (35% milk fat)
4 eggs (free range)
120g honey
1 tsp of ground cinnamon
Butter, to dot
Icing sugar, to dust
Extra honey, for drizzling

Method
Tear the croissants into pieces. Use the croissant pieces to completely cover the base of a baking dish. Mine is 28cm by 19cm, and 5cm high.

In a large bowl, mix together the eggs and honey.

Add the milk, cream and cinnamon. Mix to just combine.

Pour this mixture over the croissant pieces. Make sure all the croissant pieces are well saturated. Leave it to sit for an hour.

Preheat the oven to 150c.

Dot some butter over the surface of the pudding and bake for 50-60 minutes or until just set.

Leave to cool for a while and serve dusted with icing sugar and drizzled with a little honey.

Enough for 6 serves.