Warm the plain croissant in the oven for 10 min or until golden brown and crispy.
Remove from oven and break the croissant into chunks in a deep glass serving dish, oven proof.
Add the drained raisin, pistachio and the almond flakes.
In a saucepan, heat the milk, the sugar, the vanilla extract and the orange blossom water, until hot but not yet boiling. Remove from heat and whisk in the Philly cream cheese. Pour the cheese sauce over the croissant in the baking dish, till it covers all the chunks and the nuts.
Whip the cream until medium firm peak and chill in the fridge.
Break again few chunks of the toasted croissant over the baking dish and add some more raisin, almond flakes and pistachio.
Pipe evenly the whipped cream on top and bake in the oven at 175°C for 10 min or until golden.
Garnish with the chopped pistachio, almond flakes and the raisin and serve warm.
Stuffed Bell Peppers with Meat & Philly Cream Cheese