1-First, preheat the oven to 350°F (175°C) and grease a baking dish to avoid sticking. This initial step sets the stage for even cooking and easy removal. Tear the 6 croissants into pieces and spread them evenly in the dish for a solid base.

2-Preparing the Custard Mixture In a bowl, whisk together the 4 large eggs, 2 cups milk or cream, 1/2 cup sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until smooth. Stir in the 1 cup ricotta cheese to create a creamy custard. This mixture forms the heart of the croissant fig ricotta bread pudding, soaking into the bread for rich flavors.

3-Pour the custard over the croissant pieces in the baking dish. Add the 1 cup sliced fresh figs on top, ensuring they are distributed evenly. Let the mixture soak for about 10-15 minutes to allow full absorption, which enhances the texture and taste.

4-Baking and Serving Bake the pudding uncovered for around 45 minutes or until it turns golden and sets firmly. Check for doneness by inserting a toothpick; it should come out clean. Once baked, let it cool slightly before serving for the best experience.