1. Roughly tear and place Croissants, Pain au raisins, and brioche pieces into a greased 2L baking dish.
2. Whisk the butter, eggs, sugar, cream, milk, orange zest and vanilla together in a bowl until just combined.
3. Pour mixture over the pastry layers, and then leave the baking dish covered in a cool spot for 3-4 hours to allow mixture to soak in.
4. Bake the pudding for 1 hour at 180c or until set, check doneness with a wooden skewer
5. Dust with icing sugar and serve