4 large croissants (preferably a day or two old)
2 cups whole milk
1 cup heavy cream
3/4 cup sugar
3 large eggs
1 tsp vanilla extract
1/2 cup chocolate chips or chopped nuts
Preheat oven to 175°C and grease 9x9 inch baking dish with butter.
Tear croissants into chunks and arrange them on the greased dish. Press them down so they absorb custard well.
Whisk heavy cream, sugar, eggs, and vanilla extract until smooth. Pour it onto croissant bed evenly and make sure croissant soak well.
Add chocolate chips for flavor and bake it for 30 minutes until golden and set. Serve it warm.