Butter a 20cm square oven proof dish.
Side slice the croissants and spread one side with a generous layer of Macabella Crunch.
Sandwich the croissants back together and cut each into 3 equal sized pieces.
Place the croissant pieces into the dish with some of the cut surfaces showing, packing them in tightly in a single layer.
Place the eggs into a large bowl and beat.
Add the caster sugar, vanilla bean paste/extract and milk and beat again until well combined.
Pour over the croissant pieces and use a fork to fully immerse them in the milky mixture.
Leave to soak for 15 minutes at room temperature.
Preheat the oven to 180ºC.
Place the dish on the bottom shelf of the oven and bake for 30 minutes.
Dust with icing sugar if wished and serve with cream, ice cream or custard.