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.

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