Preheat the oven to 180°C. Grease a 20cm flan dish with butter and fill with torn croissant pieces. In a mixer, beat the eggs and sugar until thick and pale. In a small pot bring the milk, cream and vanilla pod almost to a boil then remove from the heat. Remove the vanilla pod and slowly add to the egg mixture with the mixer on low speed. When fully combined, slowly pour over the croissants allowing time for the liquids to be absorbed by the bread. Sprinkle over the flaked almonds and bake for 40 mins or until skewer comes out clean when inserted into the middle.
Serve with raspberries and a dollop of Pauls Dollop Cream.