1-Heat 200ml milk, 200ml cream, and 1 vanilla pod until hot but not boiling, then remove the pod and let the mixture cool.

2-Slice the 6 large day-old croissants in half lengthwise, spread fig jam thickly on one half, sandwich them, and cut each into thirds.

3-Place half the croissants in a 1- to 1½-liter ceramic dish that fits your cooking vessel, then sprinkle half the diced dried figs and drizzle half the maple syrup over them.

4-Whisk 3 eggs and ½ cup sugar together until pale and creamy, then blend in the cooled milk mixture.

5-Pour this over the croissants and let them soak for 10 minutes to absorb the liquid fully.

6-Place a trivet inside the cooking bowl and add one cup of water, cover the dish with foil, and place it on the trivet.

7-Cook under pressure or slow cook at 50kPa for 15 minutes, then allow natural pressure release. Let the pudding rest for 5 minutes before serving.