Ginny says: I exchanged evaporated milk for the cream/milk in an attempt to make it slightly less 'give you a heart attacky'...
3 eggs
375 ml thin cream (1.5C)
375 ml milk (1.5C)
110g caster sugar (1/2C)
2 tsp vanilla extract
6 croissants
200g dark chocolate, roughly chopped
Heat oven to 160ºC
Whisk eggs, cream, milk, sugar, vanilla
Cut croissants into small pieces and arrange
half in an ovenproof dish
Sprinkle with chocolate and cover with the rest
of the croissants
Pour egg mixture over and set aside for 15
minutes to soak, occasionally pressing croissants so they are soaked through
Bake for 30-40 minutes or until the custard is
set and the top is puffed and golden