The croissants are cut into circles, is smeared glass pan with half the butter and soft kroasanovite slices are arranged on the bottom and sides the court. If receiving holes are filled with other parts of the croissants. Distribute sliced ​​pineapple tightly on croissants, while retaining little pineapple for later. It ranks second layer of croissants - again tightly. In another bowl whisk eggs, milk, sugar and vanilla and pour the mixture evenly over the croissants, to cover everywhere. Top put the remaining pineapple chunks, top cake is pressed with a light stand or plate, set not swim croissants and bake in a moderate oven for about 15 minutes. Remove the dish, sprinkle with a little sugar and dopicha for another 10-15 minutes, depending on the oven - the goal is the cream to thicken and above to acquire golden tan. Allow to stand for about 2 hours to cool. Served cold, it can be topped with a scoop of vanilla ice cream.