Chocolate Stuffed Croissant French Toast Casserole
brunch time is perfect for this chocolate stuffed croissant French toast!
Servings: 8
Ingredients
- 12 mini croissants cut in half
- 1 1/2 cups semi-sweet chocolate chips
- 4 eggs
- 1 1/2 cups half and half
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon coffee extract
- 1 cup confectioners' sugar
- 3 tablespoon whole milk
Instructions
- Preheat oven to 350 degrees.
- Line the bottom of a 12 inch skillet with the bottoms of the croissants in a single layer, cut side up. Sprinkle the chocolate chips over the croissants and then layer the tops on the chocolate chips, cut side down.
- In a bowl, whisk together the eggs, half and half, cinnamon, vanilla and coffee extract until thoroughly combined.
- Pour the egg mixture over the croissants and allow to rest for 10-15 minutes so the croissants can absorb the egg mixture.
- Transfer to the oven and bake for 40 minutes or until puffed, golden and the custard is set.
- Allow the casserole to cool fro 5-10 minutes before serving.
- While the casserole cools, whisk together the confectioners' sugar and milk. Drizzle the glaze over the casserole.
- Serve warm or at room temperature.
Notes
Casserole can be assembled up to 8 hours before, covered with plastic wrap and stored in the refrigerator until ready to bake. Remove plastic wrap and bake as directed.
Nutrition
Calories: 480kcal | Carbohydrates: 58g | Protein: 9g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 125mg | Sodium: 252mg | Potassium: 0mg | Fiber: 3g | Sugar: 39g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg