Chocolate Croissant French Toast Casserole
Flaky and buttery croissants create the perfect base for a decadent cream cheese custard. Little pockets of chocolate dispersed throughout add the finishing touch to this delicious French Toast Casserole.
Ingredients
- 6 large croissants (around 14oz total)
- 1 cup semi sweet chocolate chips
- 8 oz cream cheese, softened
- 1 1/3 cup milk
- 3 eggs
- 1 cup sugar
- 2 tsp vanilla
Instructions
- Grease a 9x9 inch baking dish with butter or cooking spray.
- Slice croissants in bite sized pieces and place in a baking dish. Top with chocolate chips.
- Blend together the cream cheese, milk, sugar, eggs and vanilla until combined.
- Pour over croissants and cover with foil. Refrigerate overnight.
- Preheat oven to 350 degrees and let the casserole sit out while it preheats. When ready, bake uncovered for 35-45 minutes or until the center set and the top is golden.
- Serve warm with fresh whipped cream and berries.
Notes
- Use room temperature ingredients: room temperature cream cheese, milk and eggs blend so much more easily and create the most creamy custard.
- When in doubt, add more croissants. The dish may seem full, but croissants are very airy, so once you pour the custard, they will deflate a bit. I always stuff in a few extra croissant pieces to fill in all the gaps!
- Chill as long as you can: ideally you’d make this the day before so it sits in your fridge and those croissants have a chance to absorb all that delicious custard before baking.
- Use chopped chocolate instead of chocolate chips. If you have the time, buy a bar of chocolate and chop that up instead of using chocolate chips. When it bakes, it creates the most beautiful (and delicious!) pools of chocolate.