Easy Chocolate Croissant French Toast
A delightful dish combining buttery croissants and rich chocolate, perfect for breakfast or brunch, evoking nostalgia and comfort.
Ingredients
Main Ingredients
- 6 large day-old croissants, torn into large pieces Preferably day-old for the best texture.
- 1 cup semisweet chocolate chips, divided Use 3/4 cup for layering and 1/4 cup for topping.
- 5 large eggs Provides a rich custard base.
- 1.5 cups whole milk For creaminess.
- 0.5 cup heavy cream Adds luxurious richness.
- 0.25 cup packed light brown sugar For sweetness and depth.
- 2 teaspoons vanilla extract Adds a warm aroma.
- 1 teaspoon ground cinnamon For a hint of warmth.
- 0.25 teaspoon fine salt To balance sweetness.
- 1 tablespoon unsalted butter, softened For greasing the baking dish.
- Powdered sugar For dusting before serving.
- Fresh raspberries or strawberries, optional For a fruity contrast.
- Maple syrup or whipped cream, optional For extra indulgence.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
- Place the torn croissants in the baking dish, scattering 3/4 cup of chocolate chips between the pieces.
- In a large mixing bowl, whisk the eggs until smooth and then gradually whisk in milk, heavy cream, brown sugar, vanilla extract, cinnamon, and salt.
- Pour the custard mixture over the croissant pieces, pressing them down gently to absorb the liquid.
- Let the dish sit for 20-30 minutes or cover and refrigerate overnight for better flavor.
- Sprinkle the remaining 1/4 cup of chocolate chips over the top.
Baking
- Bake in the preheated oven for 38-45 minutes until puffed, golden, and the center is set.
- If top browns too quickly, cover loosely with foil.
- Allow to rest for 10 minutes before slicing into squares.
- Serve warm, dusted with powdered sugar and topped with berries, syrup, or whipped cream.
Notes
For best results, use day-old croissants, and be sure to allow enough time for soaking. Can be prepared the night before for enhanced flavor.