Chocolate Croissant Baked French Toast is chocolate and croissants soaked overnight in an egg cream cheese mixture. It's a delicious overnight breakfast that chocolate lovers will adore.
- 10 cups small sliced croissant pieces
- 12 ounces package mini semi-sweet chocolate chips
- 16 ounces cream cheese room temperature
- 8 eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 2 tablespoons vanilla
- 1/4 teaspoon salt
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Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
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Cut the croissants up into bite-size pieces or 1-inch cubes. Layer half of them into the prepared pan.
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Sprinkle half of the mini chocolate chips over the croissants.
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Place the remaining croissants into the pan.
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In a large mixing bowl, beat the cream cheese until smooth.
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Add the eggs, sugar, vanilla and salt, and mix until thoroughly combined.
With the mixer on low, pour in the milk and heavy cream. Beat until well mixed.
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Gently pour and evenly distribute the egg mixture over the entire pan.
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Cover with plastic wrap and refrigerate overnight.
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When ready to bake in the morning, preheat oven to 350 degrees F and remove plastic wrap. Bake for 45 – 55 minutes. 45 minutes will give you a softer, slightly unfinished middle whereas 55 minutes will be firmer.
For the original recipe, I used 8 jumbo croissants which I found at Walmart, but you can use 12 regular size. You'll need about