We’ve taken this classic dessert and added a few more delicious ingredients to make it extra special.
Heat the cream and milk in a pan until almost boiling.
Remove from the heat.
In a bowl, beat the egg yolks and sugar, then pour the cream over, stirring.
Butter a 1.5-litre ovenproof dish.
Spread each croissant half with marmalade, then layer in the dish, sprinkling with chocolate and then your chosen alcohol.
Pour the custard over and leave to soak for 15 minutes.
Preheat the oven to 180°C/fan160°C/gas 4.
Bake for 25-30 minutes until softly set and golden.