Chocolate Stuffed Croissant French Toast Casserole
brunch time is perfect for this chocolate stuffed croissant French toast!
12mini croissantscut in half
1 1/2cupssemi-sweet chocolate chips
1 1/2cupshalf and half
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.
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.