Chocolate Croissant Baked French Toast
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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.
Equipment
- 9 X 13-inch baking dish
Ingredients
- 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
- ½ cup heavy cream
- ½ cup sugar
- 2 tablespoons vanilla
- ¼ teaspoon salt
Instructions
- 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.
Notes
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
Nutrition
Serving: 1g | Calories: 1480kcal | Carbohydrates: 141g | Protein: 30g | Fat: 88g | Saturated Fat: 49g | Cholesterol: 363mg | Sodium: 1388mg | Potassium: 660mg | Fiber: 9g | Sugar: 54g | Vitamin A: 2830IU | Vitamin C: 1mg | Calcium: 236mg | Iron: 8mg