• 8 store-bought croissants
• 1 - 100 g (3.5 oz.) dark chocolate bar, divided into 8 pieces
• 250 ml (1 cup) dried cranberries
• 6 eggs
• 500 ml (2 cups) milk
• 250 ml (1 cup) 15% cream
• 250 ml (1 cup) maple syrup
• Softened butter
• 125 ml (1/2 cup) maple sugar

1. Cut the croissants open and fill with a piece of chocolate and dried cranberries. Set aside. In a large bowl, beat eggs and add milk, cream and maple syrup.
2. Grease a large Pyrex dish with butter, place the croissants in it, pour the egg mixture over them and sprinkle with maple sugar. Preheat oven to 200°C (400°F). Bake for 45 minutes. Serve with maple syrup.

12 servings