Diplomate cake
A tasty way to use leftover croissants, bread and brioches
1 large bowl of stale bread, croissants, pains au chocolat, brioches...
5 eggs
600ml milk
100g sugar
1 tsp vanilla extract
2 tbsp hot chocolate powder
100g chocolate chips
Tear the croissants, bread or brioche into chunks and place in a large bowl.
Heat the milk with the hot chocolate powder and pour over the bread. Let soak for a few minutes.
Meanwhile, beat the eggs with the sugar, then pour over the bread mixture.
Transfer into a large springform tin and bake at 180°C for 40 minutes.
