Wednesday, January 25, 2017
Baked Chocolate Croissant French Toast
Yield: 6 servings
Using croissants for french toast is so much better than bread. And it's baked so there's no standing over a hot stove flipping anything. Plus...it has chocolate!
4-6 croissants (depending on size)
1 cup nonfat milk
1/4 cup + 1 teaspoon granulated sugar
1 tablespoon vanilla bean paste (or vanilla extract)
1/2 cup chocolate chips
1. Spray an 8x8” pan with cooking spray. Place your croissants in the pan in a single layer, squeezing them into fit so the entire pan is full. I used 6 croissants because mine were small/medium sized.
2. Whisk eggs, milk, 1/4 cup sugar, and vanilla bean past in a large measuring cup or bowl. Pour over the croissants. Sprinkle chocolate chips over the top. Press gently to submerge all the croissants.
3. Place a plate on top of your pan to help keep the croissants submerged and refrigerate for 1 hour.
4. Preheat oven to 350°F. Remove pan from refrigerator, remove the plate, and cover with foil. Bake for 40-45 minutes until set. Turn off the oven and turn on the broiler. Remove pan from the oven, remove foil, and sprinkle 1 teaspoon of sugar evenly over the top. Broil for just a minute or two, until the croissants brown on the top.
5. Serve warm. The chocolate makes these super rich - syrup optional!
Adapted from Food Network Magazine.