Croissant Pudding with Cherries
Preheat the oven to 200°C (approximately 400°F).
Butter the baking dish. Coarsely tear the croissants. Spread the croissants and the cherries evenly in the baking dish.
Combine the sugar, vanilla sugar, yogurt, cream, eggs, and cornstarch and whisk together. Pour the egg mixture over the croissants and cherries. Bake until golden brown, about 15 minutes.
To serve, sprinkle with crumbled almond biscuits and dust with powdered sugar.