Ingredients
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4 None croissants
2 tbsp butter, at room temperature
4 oz semi-sweet chocolate, chopped
4 None eggs, at room temperature
1/4 cup granulated sugar
1 1/2 cups heavy cream
1/2 cup milk
2 tsp vanilla extract
1 cup frozen raspberries
None None Powdered sugar, to dust
Preparation
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Preheat the oven to 350\u00b0F. Grease an 8-inch square baking dish. Cut croissants horizontally in half. Spread croissant bottoms with butter. Sprinkle with 1/2 cup of the chopped chocolate. Replace croissant tops; cut each croissant sandwich in half crosswise. Place in prepared dish in a single layer.
Lightly whisk eggs in a large bowl. Add granulated sugar, cream, milk and vanilla; whisk until combined. Pour mixture over croissants. Let stand for 10 mins, turning and pressing to submerge croissants in egg mixture. Sprinkle top with frozen raspberries and remaining chopped chocolate.
Bake for 35 mins; cover with foil. Bake for 10 mins more or until center is set. Let stand for 5 mins. Dust with powdered sugar.
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