Baked Chocolate Croissant French Toast (Print Version)
# Ingredients:
01 -
6 medium-large croissants (9.5 ounces/270g)
02 -
3 large eggs
03 -
1 cup (237ml) milk
04 -
¼ cup (50g) granulated sugar
05 -
1 tablespoon vanilla extract
06 -
½ cup (85g) mini chocolate chips
# Instructions:
01 -
Spray an 8x8" pan with cooking spray.
02 -
Rip or cut croissants into bite size pieces. Place your croissants in the pan in a single layer, squeezing them into fit so the entire pan is full.
03 -
Whisk eggs, milk, sugar, and vanilla in a large measuring cup or bowl. Pour over the croissants. Sprinkle chocolate chips over the top. Press gently to submerge all the croissants.
04 -
Let the mixture soak for 1 hour at room temperature or cover and refrigerate overnight. Occasionally press down to make sure all the croissants are submerged and absorb the custard mixture.
05 -
Preheat oven to 350°F. Remove pan from refrigerator, remove the plate, and cover with foil. Bake for 40-45 minutes until set.
06 -
Serve warm with maple syrup or a sprinkling of powdered sugar.
# Notes:
01 -
Use any kind of milk (whole milk will be richer and more flavorful).
02 -
You can prepare this the night before and bake it in the morning for an easy breakfast.