Fresh Apricot and Chocolate Croissant Loaf
3 large eggs, size 71 cup milk1 cup cream1 teaspoon vanilla extract½ teaspoon freshly grated nutmeg¼ teaspoon ground cinnamon½ cup caster sugar6 large croissants, sliced ½cm thick12 large ripe, fresh apricots, halved, cut into ½cm wedges½ cup ground almonds (almond meal)½ cup milk or dark chocolate baking bits¼ cup sliced almonds1 tablespoon raw sugar icing sugar for dusting
