Preheat oven to 170°

Using a serrated knife carefully cut thick equal pieces of your almond croissant vertically. Then transfer the cut pieces to your baking dish assemble the cut croissants however you like i put them flat. set the baking dish aside.

In a medium sauce pan, combine all of your wet ingredients + vanilla bean or vanilla extract. Heat the mixture over medium heat while continuously whisking the mixture. (We only want to heat the mixture (do NOT bring to a boil)

Remove from heat and carefully ladle your heated milk over the croissant. I filled the baking dish a little over half way but allowed the top layer to only be moist. So that when you bake the dish the top layer gets crispy. You’ll have left over milk mixture, leave this for later. Set aside.

Cream topping method:

In a medium bowl, whisk your good quality whipping cream and vanilla bean until soft peaks (it took me 2-3 minutes)then add your cream(eshta) and only mix to combine.

Add dollops of your cream over the croissant then sprinkle your pistachio and in to the oven for 10 minutes.

Remove from the oven and serve right away, for those that want additional milk mixture add it to the top of the um ali depending on the desired taste.

Enjoy!