Ingredients:

  • 8 large (approx. 1 lb / 450g) day-old chocolate croissants, torn into 2-inch chunks
  • 1/2 cup (85g) semi-sweet chocolate chips
  • 4 large eggs
  • 2 cups (480ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.
  2. Scatter half of the torn chocolate croissants into the dish, followed by half of the chocolate chips. Top with the remaining croissants and the rest of the chocolate, ensuring some chunks are poking out the top.
  3. In a large bowl, whisk together the eggs, cream, sugar, vanilla, cinnamon, and salt until the mixture is completely smooth and the sugar has dissolved.
  4. Pour the custard evenly over the croissant layers. Use a spatula to gently press down on any protruding pastry to ensure every piece is coated, but do not pack them too tightly.
  5. Place the dish in the center rack of the oven and bake for 30–35 minutes until the edges are a deep mahogany brown and the center is set.