- 8 store-bought croissants
- 1 dark chocolate bar of 100 g (3.5 oz), divided into 8 pieces
- 1 cup dried cranberries
- 6 eggs
- 2 cups milk
- 1 cup 15% cream
- 1 cup maple syrup
- Softened butter
- 1/2 cup maple sugar
- Preheat oven to 200 °C (400 °F). 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. Grease a large Pyrex dish with butter, place the croissants in it, pour the egg mixture over them and sprinkle with maple sugar.
- Bake for 45 minutes.
- Serve with maple syrup.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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