Preheat oven to 325 deg F.

Whisk 2 eggs plus 4 egg yolks together. Set aside.

Over a low flame, combine 2 cups whole milk, 1/2 cup unsweetened cocoa powder, 1 1/2 cups heavy cream, 1 1/2 tsp cinnamon, and 1 tsp salt in a sauce pan until smooth.

Add 8 oz bittersweet chocolate, 1 1/2 cup sugar, and 1 tsp vanilla .

Stir.

Slowly add milk-and-chocolate mixture to the eggs. Don't be aggressive! (If you do, you

will get scrambled eggs.)

Butter an 8" x 8" baking dish.

Cut 6-8 croissants into cubes and place in dish.

Pour chocolate mixture over croissants. Let them sit to soak up all the chocolatey goodness. Be patient!

Bake at 325 degrees for 45-50 minutes.

Scoop on some Cool Whip and eat!