Chocolate Croissant French Toast Casserole

By [e-mail]

Ingredients

• Butter, for greasing
• 4 croissants, torn into large chunks
• One 4-ounce bar semi sweet chocolate, chopped
• 4 large eggs
• 1 1/2 cups whole milk
• 1/3 cup granulated sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt

Details

Servings 4
Preparation time 15mins
Cooking time 170mins
Adapted from cooking.com

Preparation

Step 1

Butter a 2-quart baking dish.

Add half the torn croissants and scatter half the chopped chocolate on top. Repeat the layers by topping with the remaining croissants and chocolate.

Beat the eggs in a large bowl then add the milk, sugar, vanilla and salt and whisk until combined. Pour the batter over the top of the croissants and press down with your hands to make sure all the pieces of bread are soaking in the mixture. Cover tightly and refrigerate for at least two hours or up to overnight.

Remove casserole from refrigerator to remove the chill. Heat oven to 350 degrees F. Bake, covered with foil, for 30 minutes then remove the foil and continue baking for 15 to 20 minutes more, until puffed and golden.