Baked Chocolate Croissant French Toast

Making french toast one piece at a time is so last year. Baked French Toast is where it’s at. Especially when you use Croissants for the bread…and add chocolate chips!

Tomorrow is a special day: it’s my 13th wedding anniversary. I really can’t believe it’s been that long. I was such a baby!

{If you haven’t read it, you can read our love story here. You can also see how we celebrated our 10th anniversary here.}

Back in 2001, I’d never colored my hair. I’d never waxed my eyebrows. I’d never been so happy in my life!

{You’re wondering what this has to do with Baked Chocolate Croissant French Toast, don’t you? Hang on, I’ll get there eventually.}

Back when we got married, I’d never been to Europe. That all changed in 2003 for our second anniversary. The stars aligned and Mel had to be in London the week before for work. Since his trip was paid for, we could afford to fly me out and spend 10 days exploring London and Paris.

Paris was my favorite. I would go there again in a heartbeat. I’d live there if given the chance.

I think about that trip often, but over the last few weeks I’ve been reading Amanda’s posts about visiting Paris. She made me remember our time on the Rue Cler. Our hotel was close by and we had breakfast on the Rue Cler every day.

We’d eat chocolate croissants. Mel would get hot chocolate. I’d get an espresso. It was heaven.

Remembering all that made me want to make chocolate croissants for our anniversary. But then I remembered that croissants are on my bucket list for a reason – they’re hard. Time consuming. And there was no way I was going to get the perfect recipe done in time.

So I made the next best thing: french toast using store-bought croissants and chocolate chips.

It’s like a little bit of Paris…brought home to us.

This recipe is so easy to make. You start with some store bought croissants. You can buy them in your grocery store bakery section.

All you have to do is layer them in your pan. Really squish them in – I fit 6 in my 8×8 pan. Then you whisk up an egg mixture that has sugar and milk and vanilla bean past (or extract in it). Pour it over the croissants and sprinkle with chocolate chips.

Chocolate chips make every breakfast better.

Let it soak for an hour, bake, and you have french toast…croissant style.

This was my favorite way to enjoy a chocolate croissant without having to labor over the real thing. You don’t even need syrup – those chocolate chips pack a big punch.

So, until we can get back to Paris, chocolate croissant french toast will have to do.

Or until I get up the nerve to make real croissants, that is. Does anyone really want to see that happen, BTW? Let me know.

Happy anniversary, sweetie. Thank you for the best 13 years of my life. And thanks for putting up with the sugar overload.

He really is a keeper. 🙂

Baked Croissant French Toast

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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!

Yield 6 servings

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Ingredients

 

• ▢ 4-6 croissants depending on size
• ▢ 3 eggs
• ▢ 1 cup nonfat milk
• ▢ 1/4 cup + 1 teaspoon granulated sugar
• ▢ 1 tablespoon vanilla bean paste or vanilla extract
• ▢ 1/2 cup chocolate chips

Instructions

• 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.
• 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.
• Place a plate on top of your pan to help keep the croissants submerged and refrigerate for 1 hour.
• 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.
• Serve warm. The chocolate makes these super rich - syrup optional!

Nutritional information not guaranteed to be accurate

Author Dorothy Kern

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Last Updated on August 21, 2018