Overnight pear and ricotta croissant French toast with almonds - Serving Dumplings

Ingredients

• 6 croissants
• 4 eggs
• 200 ml milk, hot
• 200 g ricotta
• 8 dried dates
• 1 tbsp lemon juice
• pinch of salt
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tbsp butter
• 2-3 ripe pears, cut into slices
• 2 tbsp almond flakes