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.
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9 X 13-inch baking dish
10cupssmall sliced croissant pieces
12ouncespackage mini semi-sweet chocolate chips
16ouncescream cheeseroom temperature
Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
Cut the croissants up into bite-size pieces or 1-inch cubes. Layer half of them into the prepared pan.
Sprinkle half of the mini chocolate chips over the croissants.
Place the remaining croissants into the pan.
In a large mixing bowl, beat the cream cheese until smooth.
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.
Gently pour and evenly distribute the egg mixture over the entire pan.
Cover with plastic wrap and refrigerate overnight.
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