Bash the cardamom pods in a mortar and pestle. Remove the papery green husks and then grind the seeds to a powder, giving about a quarter of a teaspoon of spice.

Split the croissants in half.

Beat the brown sugar, cinnamon and butter and spread generously over the croissant halves, before sandwiching them back together and slicing them into 2cm sections.

Lay the slices in the dish with the cinnamon butter facing up, tucking all the little odds and ends underneath.

Whisk together the milk, eggs, 50g sugar, ground cardamom and vanilla extract and pour ¾ of the mixture over the croissant, pushing them gently down so they absorb the liquid.

Set aside for 15 minutes while you preheat the oven to 180 degrees.

Check the croissants to see if they are nice and squishy. If there are any dry patches, top up with more of the milk and egg mixture; now would be a good time to sprinkle over a few flaked almonds if you have any lying around!

Bake for 20-25 minutes in the centre of the oven until golden brown and bubbling (cover the top with a little tin foil if you think it is browning too quickly).

Allow to stand for 5 minutes before serving; delicious when cold.