Stale croissants are needed for this pudding - just purchase extra next time you visit a good bakery. It makes such a difference to use a real vanilla bean for this custard, not just for its flavour but also its perfume.
I bake the pudding in a rectangular baking dish, 40 cm x 15 cm, but you can also use a round one of similar size.
Preheat oven to 180°C.
Heat the milk and cream in a pot over medium heat with the vanilla bean and its seeds. Bring to a simmer then remove from heat.
Place the 120 grams sugar and eggs in a bowl and whisk for 1 minute. Pour in the hot cream mix and whisk to combine, then add the Frangelico to make a boozy custard.
Cut the croissants horizontally into 3 slices. Spread Nuttela generously on one side of a croissant slice and lay it in the dish, Nuttela side up. Add a slice of ricotta and 5 pieces of chocolate and top with croissant top. Repeat with all croissants then pour over the custard. Press into the croissants to help them absorb the custard and scatter over remaining chocolate and extra caster sugar.
Bake for 25 minutes till a little golden and slightly puffed then serve with cream poured all over.