Easy Chocolate Croissant French Toast (Print version)
Buttery croissants baked in vanilla custard with melty chocolate chips for an easy brunch dish with crisp edges and a soft center.
# Ingredients:
For the bake
01 -
6 large day-old croissants, about 14 oz (400 g), torn into large pieces
02 -
1 cup (170 g) semisweet chocolate chips, divided
03 -
5 large eggs
04 -
1 1/2 cups (360 ml) whole milk
05 -
1/2 cup (120 ml) heavy cream
06 -
1/4 cup (50 g) packed light brown sugar
07 -
2 teaspoons vanilla extract
08 -
1 teaspoon ground cinnamon
09 -
1/4 teaspoon fine salt
10 -
1 tablespoon unsalted butter, softened, for the baking dish
For serving
11 -
Powdered sugar, for dusting
12 -
Fresh raspberries or strawberries
13 -
Maple syrup or whipped cream, optional
# Instructions:
01 -
Heat the oven to 350°F (175°C). Butter a 9x13-inch baking dish, or use a similar 3-quart baking dish.
02 -
Add the torn croissants to the dish and scatter 3/4 cup of the chocolate chips between the pieces. Keep a few croissant tips exposed for a crisp top.
03 -
In a large bowl, whisk the eggs until smooth. Whisk in the milk, cream, brown sugar, vanilla, cinnamon, and salt until the sugar is mostly dissolved.
04 -
Pour the custard slowly over the croissants. Press lightly with the back of a spoon so the pieces absorb the liquid. Let stand for 20-30 minutes, or cover and refrigerate overnight.
05 -
Sprinkle the remaining 1/4 cup chocolate chips over the top. Bake for 38-45 minutes, until puffed, golden at the edges, and set in the center. Cover loosely with foil if the top browns too quickly.
06 -
Let the bake rest for 10 minutes before slicing. Serve warm with powdered sugar, berries, and maple syrup or whipped cream if desired.
# Good to know:
01 -
Use day-old croissants for the best crisp edges and custardy center.
02 -
For overnight prep, cover and refrigerate after adding the custard, then bake the next morning.
03 -
The center should be set and no longer wet before serving.