Pre-heat your braai to medium-high heat. Slice the croissants into about 4 parts each on the diagonal and butter each of the cut sides. (Alternatively, just melt the butter and pour over the croissant slices). Layer the slices in a medium-sized ovenproof dish, or individual ramekins. Scatter with the chocolate chips, pecan nuts and then finally the sugar.
In a mixing bowl or measuring jug, lightly whisk the eggs and then add the milk, vanilla, nutmeg and cinnamon. Pour the liquid over the bread slices. Sprinkle with the sugar, place the baking dish on the lined baking tray and braai with the lid on for 25-30 minutes (or about 20 minutes if using individual ramekins).
Remove from the oven and serve as soon as possible with the cream/custard.
Reprinted with permission of Sarah Graham
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