Cut a slit in the side of the croissant; fill with 2 Tbsp. chips. In a shallow bowl, combine the sugar, cornstarch, and cinnamon; whisk in milk until smooth.
Whisk in eggs, cream and vanilla. Drip croissants into egg mixture. Place in 2 greased baking pans. Bake at 400 F for 7- 9 minutes or golden brown. Serve warm.
Originally Submitted
4/3/2011
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