Preheat the oven to 190 degrees Celsius.
Make the French toast batter: In a bowl, mix the eggs, milk, salt, pepper, chili flakes, garlic powder, and rosemary and whisk until combined.
3 eggs, 100 ml full-fat milk, Salt to taste, 1/2 tsp black pepper, 1 tsp chili flakes, 1/2 tsp garlic powder, 1 tsp rosemary
Prep the croissants: Create a pocket in each mini croissant by slicing them in the center without cutting them all the way through. If using regular-sized croissants, cut in 2-3 pieces.
8-10 plain mini croissants
Keep your baking dish prepared, then dunk each croissant into the egg mixture and soak for 1-2 minutes until properly soaked from each side. Remove and get rid of any excess batter and place the croissant in the pan. Repeat this process with all the croissants until the pan is full.
Top the croissants with some of the remaining egg batter.
Now fill the croissant pockets with the cheese slices, the meat (or mushrooms), and the jalapeños. Also fill the remaining empty spaces in the pan with the fillings. The more, the better. You can customize the fillings as per your preference.
3-4 cheddar cheese slices, Pepperoni or any dry meat of your choice, Jalapeños
Top with shredded mozzarella cheese and bake for 15-20 minutes until golden from the top. Serve hot.
2-3 tbsp shredded mozarella cheese