Molly made it for Kelsey when she was home a few weeks ago, and, according to Grace, Kelsey ate the entire pan almost entirely by herself. Kelsey does not deny this accusation.
1 c. sugar
1 1/2 t. ground cinnamon
1 t. vanilla extract
5 large eggs, lightly beaten
2 1/2 c. heavy cream
1/2 c. raisins (We always leave these out.)
3/4 c. bittersweet chocolate, roughly chopped small
Preheat oven to 350 degrees. In a food processor, combine butter and sugar and process until well blended. Add cinnamon and vanilla and pulse to combine. While the processor is running, crack 5 eggs into the mixture. Turn off the processor and scrape down the sides. Add heavy cream and pulse to combine. Lightly butter a 9x13-inch pan. Break croissants into 1-inch pieces and layer in the pan. (If the croissants you buy are large, they may not all fit.)
Scatter the raisins (if you are including them) and shaved bittersweet chocolate over the top, and gently mix to incorporate. Pour the egg mixture over the croissants; soak for 8 to 10 minutes. You will need to push croissant pieces down during this time to ensure even coverage by egg mixture.