Preheat the oven to 350 F, and arrange a rack in the center of the oven. Set 6 ramekins on a baking sheet and spray each lightly with non-stick baking spray, or use an 8-inch baking pan instead of the ramekins.
In a bowl, whisk together the eggs, milk, cream, brown sugar, vanilla, nutmeg and liqueur until well combined. This is the custard that the bread will soak up.
Tear the croissants into half-inch pieces and drop into the custard mixture. Stir until the croissants are soaked, then divide between the ramekins.
Bake the bread pudding for about 20-25 minutes until golden brown, puffed and set. let cool for 5 minutes, then serve warm with the creme anglaise.
While the bread pudding is baking, you can make the sauce to serve it warm. You can also make it up to 2 days in advance and serve the sauce chilled with the warm puddings.
In a saucepan, whisk together all the ingredients until smooth. Cook over medium heat, while whisking constantly, until the mixture is steaming and just starting the bubble around the edges.
Remove from the heat and keep refrigerated until needed. Makes about 1 1/2 cups sauce.
Keyword Bread Pudding, Creme Anglaise, Croissant, Maple