Ingredients
12 unsliced croissants2 cups milk chocolate chips1/3 cup sugar1 teaspoon cornstarch1 teaspoon ground cinnamon1 cup milk4 large eggs, lightly beaten1/2 cup half-and-half cream3 teaspoons vanilla extract
Preparation
Cut a slit into the side of each croissant; fill with about 2 tablespoons chocolate chips. In a shallow bowl, combine the sugar, cornstarch and cinnamon; whisk in milk until smooth. Whisk in the eggs, cream and vanilla.
Dip croissants into egg mixture. Place in two greased 15x10x1-in. baking pans. Bake at 400° for 7-9 minutes or until golden brown. Serve warm.
