Chocolate Croissant French Toast Bake

Ingredients

Croissant French Toast Layers:

• 8 large day-old croissants 
• 1 ½ cups dark chocolate chips 
• 3 cups light cream (5%) 
• 4 large eggs 
• ½ cup granulated sugar 
• 2 teaspoons vanilla extract 
• ¼ teaspoon salt 

Honey Butter Croissant Crunch (Topping):

• 2 cups croissant chunks (2-3 large croissants; about 1-inch pieces)
• ½ cup unsalted butter, melted 
• ½ cup honey 

For Serving:

• 1 quart store-bought vanilla ice cream
• light dusting powdered sugar (optional) 
• fresh berries for garnish (optional)

Directions

Prepare the Croissants:

1. Preheat oven to  325°F (160°C)  .
2. Cut 6 croissants into thick slices (about 1 inch) for the pudding. You can slice vertically or horizontally.
3. Reserve 2 croissants and cut them into rough chunks for the topping.

Make the Custard:

1. In a large bowl whisk together: eggs, granulated sugar, vanilla, salt, light cream
2. Mix until smooth

Make your French Toast Croissants:

1. Place a layer of croissant slices in the baking dish.
2. Sprinkle ½ cup chocolate chips evenly.
3. Add another layer of croissants.
4. Sprinkle another ½ cup chocolate chips.
5. Finish with a final croissant layer and remaining ½ cup chocolate chips.
6. Slowly pour the custard over the croissants. Using your fingertips gently press the croissant chunks to help it absorb
7. the custard mixture.

Make the Honey Butter Croissant Crunch:

1. In a bowl combine: melted butter and honey.
2. Add the croissant chunks and toss until thoroughly coated.
3. Scatter over the pudding. Leave the pieces loose so they bake into crispy golden peaks.

Bake:

1. Bake 35-40 minutes until the custard is set and the top is golden brown.
2. Let rest 20 minutes before slicing.
3. Serve with a scoop of ice cream, powdered sugar and fresh berries.