Combine sultanas and juice in a small bowl and set aside.
In a large bowl, whisk together the eggs, cream, milk, sugar and vanilla.
Sprinkle some of the sultanas and chocolate over the base of a rectangular baking dish. Arrange half of croissants in the baking dish, slightly overlapping. Sprinkle with more of the sultanas and chocolate. Top with remaining croissants, sultanas and chocolate.
Pour egg mixture over croissants allowing time for it to be absorbed, approximately 30 minutes. Sprinkle with almonds. Pre-heat oven to 180°C (160°C fan-forced).
Bake pudding for 35-40 minutes or until set. Serve warm with cream or ice-cream.
This delicious desert was brought to you by SUNBEAM