Preheat the oven to 180°C/360°F.

Line a baking tray with parchment paper and bake the Pret croissants according to package directions, keep the oven on for later. Once cool, slice them in half.

Roughly chop your almonds and dark chocolate.

Arrange the halved croissants into a greased dish. Sprinkle over 50g of chopped chocolate before drizzling the lot with almond butter and topping with your chopped almonds.

Place the milk, double cream, remaining chocolate, and sugar into a heatproof bowl set over a pan of simmering water and heat, stirring occasionally, until the chocolate has melted and the sugar has dissolved. Remove from the heat.

Separate your egg whites and yolks. Whisk the egg yolks with the vanilla extract in a large jug or bowl before slowly adding your milk mixture, whisking continuously as you go.

Pour the mixture over the halved croissants, making sure every bit of croissant is covered. Leave to stand for 20 mins.

Place the dish in the oven and bake for 25-30 mins, or until puffed and set on top.

Sprinkle the top of your pud with a handful of Pret's Dark Choc & Almond Granola before finishing the whole thing off with a scoop of vanilla ice cream and a dusting of icing sugar. Serve hot and enjoy