300 g croissants (about 6-7 medium or 4-5 large croissants), cut into 2.5-cm cubes, divided
100 g plain chocolate (70% cocoa solids), coarsely chopped
550 ml single cream
140 g plus 2 tablespoons caster sugar, divided
3 teaspoons vanilla extract
Preheat oven to 180°C/fan 160°C/Gas 4.
Lightly spray Deep Dish Baker with sunflower oil; set aside.
Using Forged Utility Knife, cut croissants into 2.5-cm cubes; set aside.
Coarsely chop chocolate on Cutting Board using Food Chopper; set aside.
Whisk together eggs, cream, 140 g of the sugar and vanilla extract in Classic Batter Bowl using Stainless Whisk.
Place half of the croissant cubes into prepared baker; scatter with chopped chocolate and top with remaining croissant cubes.
Carefully pour egg mixture evenly over croissants, scraping any remaining egg mixture into baker using Small Mix ‘N Scraper®; let stand 10 minutes.
Sprinkle top with remaining 2 tablespoons sugar using Adjustable Measuring Spoons.
Bake 30-35 minutes or until top is deep golden brown and egg mixture is set in centre.
Remove from oven; stand 10 minutes before serving.
Drizzle with melted chocolate, if desired.
Cut into portions and serve using Mini-Serving Spatula.
Definitely NOT IPD friendly!!!!