- croissants - 5 - 6 pieces
- milk - 4 1/5 cups (1 liter)
- sugar - 2 cups
- eggs - 5.
- vanilla - 2.
Select croissants with fillings to your liking or not filled at all. Cut them to same sized circles and arrange them in a cake pan or tray. Pour over a mixture of beaten together eggs, milk, sugar and vanilla.
Put the croissant cake to be baked in a water bath until ready. Put it in a cold oven gently at first and bake until nicly tightened (about 30-40 minutes).
The cake is turned into a tray when cool. Serve with whipped cream if desired.