Serves 8


8 croissants (store-bought)
One 3.5 oz (100 g) dark chocolate bar, cut into 8 pieces
1 cup (250 mL) dried cranberries
6 eggs
2 cups (500 mL) milk
1 cup (250 mL) 15% cream
1 cup (250 mL) maple syrup

Softened butter
1 cup Maple Flakes

Preheat oven to 400°F (200°C). Halve croissants lengthwise without cutting through. Stuff each with 1 piece of chocolate and dried cranberries. Set aside. In a large bowl, beat eggs with milk, cream, and maple syrup. Grease a large Pyrex baking pan and place croissants in it. Pour egg mixture over croissants and sprinkle with Maple Flakes.  Bake for 45 minutes. Serve with maple syrup.