Ingredients

• 6 croissants, cut into 1-inch cubes
• 2/3 cup of milk
• 1 1/3 cups of cream
• ½ teaspoon of cinnamon
• 1 tablespoon of pure vanilla extract
• 1 cup of sugar
• ½ cup of semi-sweet chocolate chips
• 4 eggs

Procedure

1. In a large bowl, beat the eggs with a hand mixer. Beat in the sugar until it is incorporated.
2. Add the milk and cream, the vanilla and the cinnamon. Beat to combine.
3. Drop the croissant cubes and chocolate chips into the custard, and allow it to sit for a bit to ensure that the croissants drink up the liquid.
4. Spray your baking dish with nonstick cooking spray, and tumble the custard-soaked cubes and chocolate into it.
5. Preheat the oven to 350 degrees.
6. When it comes to temperature, bake the pudding for 45 minutes, until the top is puffed and crisp.
7. Scoop out a warm mound onto a plate and top with powdered sugar.