Baked Chocolate Croissant Toast (Print Version)
# Ingredients:
01 -
3 large eggs
02 -
1 cup (237ml) milk
03 -
½ cup (85g) mini chocolate chips
04 -
6 croissants (medium to large, about 9.5 ounces or 270g)
05 -
¼ cup (50g) granulated sugar
06 -
1 tablespoon vanilla extract
# Instructions:
01 -
Coat an 8x8 inch pan with nonstick spray to stop sticking.
02 -
Tear or chop your croissants into smaller chunks. Place them snugly in the pan in one flat layer, pressing to make them fit tightly.
03 -
In a big bowl or measuring cup, combine milk, eggs, sugar, and vanilla until smooth. Pour the mix evenly over the croissants. Scatter the chocolate chips on top. Push the croissants down a bit so they soak up the liquid.
04 -
Let it sit for an hour out on the counter, or stick it in the fridge overnight. Give it a little press now and then to make sure the custard soaks through all the bread.
05 -
Set your oven to 350°F. If chilled, take the pan out of the fridge, throw away any covering, and swap it for foil. Bake for 40-45 minutes until the dish is set.
06 -
Serve warm with a drizzle of syrup or sprinkle with powdered sugar.
# Notes:
01 -
Whole milk adds richness, but feel free to use any milk you like.
02 -
You can easily prep this dish the day before so it’s ready to bake first thing in the morning.