Easy Chocolate Chip Croissant Casserole Bake
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Easy Chocolate Chip Croissant Casserole Bake
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What happens when buttery croissants, chocolate chips meet an overnight french toast casserole? Only the best easy chocolate chip croissant casserole that's what! Small batch or double for more mouths!
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Ingredients
- 6 large croissants baked* or about 5 cups worth
- 8 oz cream cheese I used full fat, you could use Neufchâtel as well
- ¼ cup sugar I used all natural cane sugar, white refined sugar may be used.
- ¼ cup brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract I used bourbon vanilla extract
- 1 cup whole milk 2% may be used too
- 1/4 cup heavy cream or half and half, not fat free
- Pinch kosher salt
- 6 oz semi-sweet chocolate chips half a package, use good quality chocolate chip
- 2-4 tablespoons Nutella totally optional in place of syrup
Instructions
- Lightly spray a 9x9 or 8x8 casserole pan with baking spray (or double the recipe and put in a 9x13). Tear (or chop) croissants into pieces and place in prepared pan, they should raise above the top of the pan slightly. Sprinkle chocolate chips evenly over the top.
- In a mixer or with a hand mixer beat cream cheese, sugar, eggs and vanilla in a medium bowl until creamy and well blended. Add milk and cream, mix until combined.
- Pour egg mixture evenly over croissants. Cover with plastic wrap and lightly press croissants into mixture, assuring they are all covered. Allow to stand for 20 minutes or refrigerate over night (my preferred method).
- Preheat oven to 350°, remove French Toast from fridge and allow to come to room temp while preheating the oven.
- Bake uncovered for 35-40 minutes or until set in center, serve warm.
- If desired, place 3-4 tablespoons of Nutella in a microwave safe dish and microwave on high for 20 seconds, stir, if needed heat for another 20 seconds, drizzle over the top of the Chocolate Croissant Baked French Toast.
Equipments used:
Notes
- *NOTE | Use baked croissants NOT unbaked crescent rolls
- Ways to Serve Baked French Toast
- Why is my French Toast Casserole Soggy? See post for how to fix soggy french toast.
- With this recipe, you should not have soggy French Toast Casserole, as the ratios are balanced. If it is soggy, don't worry, bake a bit longer until toothpick inserted comes out clean.
- May be frozen (before or after baking) | Be sure to package it air tight, it will last 3-6 months in the freezer. I prefer to freeze unbaked. If you freeze after baking and reheat, it won't puff up quite as nicely and may be a bit more dry.
- To Bake from frozen: Remove from freezer and remove any plastic coverings. Re-cover with foil and place frozen pan directly into oven and bake for 55 to 60 minutes, removing foil after first 20 minutes. Bake until a tester in the center comes out clean and topping is golden brown.
- With a little drizzle of Nutella (see above)
- A little pat of butter and drizzle of pure maple syrup
- A simple dusting of powdered sugar
- Top with berries and powdered sugarServe warm! No matter how you serve it!
Nutrition Information
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Serving
1serving
Calories
781kcal
(39%)
Carbohydrates
71g
(24%)
Protein
16g
(32%)
Fat
48g
(74%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
0.04g
Cholesterol
225mg
(75%)
Sodium
450mg
(19%)
Potassium
447mg
(13%)
Fiber
4g
(16%)
Sugar
43g
(86%)
Vitamin A
1412IU
(28%)
Vitamin C
0.2mg
(0%)
Calcium
169mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 781 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 781kcal | 39% |
| Carbohydrates | 71g | 24% |
| Protein | 16g | 32% |
| Fat | 48g | 74% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 225mg | 75% |
| Sodium | 450mg | 19% |
| Potassium | 447mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 43g | 86% |
| Vitamin A | 1412IU | 28% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 169mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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