In a small saucepan, bring the milk, condensed milk, vanilla extract, rosewater to a boil. Turn off the heat and let cool for a couple of minutes.
Toast the nuts, coconut and raisins until nicely golden.
Divide the chopped croissants between 4 individual ramekins (about 6~7oz.) or a bigger baking dish. Pour the milk mixture evenly over the croissants. Top with the toasted nuts. Let the croissants soak up with milk for a few minutes.
In the meantime, whip heavy cream until soft peaks form. Evenly spread it over the croissant mixture.
Bake for 20~25 minutes or until the mixture is nice and bubbly.
Turn on the broiler — leave the door slightly open and broil for 1~2 minutes or until the tops are golden brown. Serve warm.