- 8 regular-sized croissants, torn into bite-sized pieces
- 1 12 oz. bag semisweet chocolate chips
- 1 cup sugar
- 6 eggs
- Pinch of salt
- 2 tsp. pure vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 2 cups half and half
- 2 cups heavy cream
Set oven to 350 degrees. Pour croissants into a 9x13 inch pan and set aside.
In double boiler over simmering water, melt 1 1/4 cups semisweet chocolate chips until smooth. Remove from heat and allow to cool slightly.
In a medium bowl, combine sugar, eggs, salt, vanilla, cinnamon, and nutmeg and whisk until the eggs are light in color. Set aside.
In a medium saucepan over medium heat, add half and half and heavy cream. Once mixture is steaming and slightly simmering, remove from heat. Whisk in melted chocolate. With a liquid measuring cup, pour out 2 cups of the cream mixture and slowly pour it into the eggs while whisking. Once incorporated, slowly pour in the rest of the cream mixture and whisk well.
Pour cream and egg mixture over the croissant pieces until the croissants are covered. You may not need the all of the mixture. Sprinkle the remaining chocolate chips over the top. Bake for 40-45 minutes or until the liquid is set. Allow to cool for 10 minutes before serving. Serve with a scoop of vanilla ice cream or whipped cream.
Yields 8 servings.