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 Recipe

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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!

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Rest Time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Yield 6 servings

Serving Size 1 serving

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Ingredients

 

• ▢ 6 medium croissants (one 9.5 ounce/270g package)
• ▢ 3 large eggs
• ▢ 1 cup (237ml) milk (any kind)
• ▢ ¼ cup (50g) granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup (85g) mini chocolate chips

Instructions

• Spray an 8x8” pan with nonstick cooking spray.
• Tear or chop croissants into bite size pieces. Place your croissants in the pan in a single layer, squeezing them into fit so the entire pan is full.
• Whisk eggs, milk, sugar, and vanilla in a large measuring cup or bowl. Pour over the croissants in pan.
• Sprinkle chocolate chips over the top. Press gently to submerge all the croissants under the egg mixture.
• Allow the croissant mixture to soak for at least one hour. Occasionally press down on the croissants so they soak up all the egg mixture. You can also cover with plastic wrap and refrigerate overnight.
• Preheat oven to 350°F. Bake for 40-45 minutes, or until golden brown and set.
• Serve warm. The chocolate makes these super rich - syrup optional!

Recipe Notes

• If you refrigerate overnight, allow the mixture to come to room temperature while you preheat the oven.

Recipe Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 47g | Protein: 10g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 138mg | Sodium: 280mg | Potassium: 164mg | Fiber: 2g | Sugar: 26g | Vitamin A: 659IU | Vitamin C: 0.2mg | Calcium: 103mg | Iron: 2mg

Nutritional information not guaranteed to be accurate

Course Breakfast

Cuisine American

Author Dorothy Kern

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Last Updated on August 21, 2018