Preheat the oven to 180C, Gas mark 4. Lightly
butter a 1.2 litre (2 pt) gratin dish. Cut the croissants
into strips with scissors. In a bowl set over a pan
of simmering water, heat the chocolate, cream, milk,
rum or brandy, sugar, butter and cinnamon, stirring
well until the chocolate has melted. In a separate bowl,
whisk the eggs, then pour in the chocolate mixture,
whisking constantly until everything is well mixed.
Arrange the croissant strips haphazardly in the gratin
dish. Pour the chocolate mixture evenly over the croissants.
Gently press the croissants down with a fork and leave
to stand for 10 minutes before baking. Bake the pudding
for 30-35 minutes until the top is crunchy, and the
inside is soft and squidgy. Leave to stand for 10 minutes
before serving. Decorate the chocolate and croissant pudding by dusting with icing sugar and serving