INGREDIENTS
12 cups
croissants (cut into pieces, 10 croissants)
2 cups
heavy cream (I use real California Milk)
2 cups
whole milk (I use real California Milk)
1/4 cup
brown sugar
2 tsp
vanilla extract
6
eggs
12 oz
chocolate (I use Ghirardelli 60% cacao Chips)
1/4 cup
dutch cocoa