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Deliciously rich & smooth - Great for the sweet tooth.
Mix together eggs, milk and sugar
Cut vanilla bean down the centre and with the tip of the knife, scrape out the middle of the bean (it will be sticky & black).
Put what you've scraped out and the vanilla essence into the egg and milk mix and mix it in.
Tear up your croissants into smallish pieces (a couple of centimetres square).
Break up your chocolate.
Get 4 nice teacups, coffee cups, ramekins or 1 large dish and butter the inside of them.
Put a few pieces of the bread in the dish, then a couple of pieces of the chocolate, then a shake of cinnamon (not too much!).
Keep going till the cups are full of bread, with bits of chocolate in between.
When they are full gently pour over some of your egg mix, so that all the bread is soggy and you can see that the mix goes up to a centimetre below the edge of the cup.
Sprinkle the top with caster sugar and cinnamon. Put them into a baking dish or casserole dish - something that you can sit them in water in.
Fill the outside dish with water till halfway up the sides of the cups.
Put into the oven at 180 degrees for about 45mins.
Just cook them till they feel solid-ish when you push down on the middle of each one.
The egg & milk liquid should have all set into a custard.
Have to use GOOD chocolate - I chose lindt because it is creamy and easily melted within all the croissants.
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