How to make
In the tray or form in which you will be baking the cake, caramelize 2/3 cup (150 g) sugar and 1 tablespoon of water. Arrange the croissants on top of the resulting caramel.
On top of them, pour on the whipped eggs, remaining sugar and milk, vanilla, and add nuts if desired. Put the croissant cake to bake in a pre-heated 320°F (160 °C) oven until set.
Invert it and serve.
