Step 1

Preheat oven to 170°C. Place the croissant in a 2.5L (10-cup) capacity ovenproof dish.

Step 2

Place the milk and cream in a medium saucepan over low heat and bring to a simmer. Remove from heat. Add the sugar. Stir until sugar dissolves.

Step 3

Whisk together the eggs and half the marmalade in a large heatproof bowl. Gradually add the milk mixture, whisking until combined. Pour over the croissants and set aside for 10 minutes to soak.

Step 4

Place the dish in a large roasting pan. Pour enough boiling water into the pan to reach halfway up the sides of the dish. Bake for 50 minutes or until just set.

Step 5

Heat the remaining marmalade in a small saucepan over low heat for 1-2 minutes or until melted. Brush the marmalade over the pudding and serve immediately.