Categories: Breakfast, Dessert

Ingredients

• 6 medium plain croissants (enough to make 6 to 6 1/2 c. lightly packed bite-size croissant pieces)
• 6 ounces bittersweet chocolate, chopped (may use semisweet chocolate)
• 2 large eggs
• 2 large egg yolks
• 1 1/4 cups heavy cream
• 1 1/4 cups whole milk
• 1/2 cup sugar
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350°; butter a medium baking pan.

2. Arrange bread pieces in the baking dish; scatter the chocolate over the bread.

3. Whisk together the eggs, egg yolks, cream, milk, sugar, and vanilla; pour evenly over the bread and chocolate.

4. Lightly pat the bread down in the custard.

5. Let sit for 5-10 minutes; then stir and pat back down again, keeping the chocolate well distributed.

6. A bit of the bread should remain above the custard.

7. Bake for 35 minutes or until slightly puffed and golden with oozing chocolate; serve warm.

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