To make a double chocolate croissant, stale croissants are used, and loads of chocolate are added in the form of chocolate milk and chocolate chips. The best thing about this recipe is Its very simple, add other ingredients, such as chopped nuts and dried fruit, and use any bread and milk you have on hand.
It should be noted that the croissants often absorb 80% of the custard. When you put the casserole in the oven, there might still be some custard in the bottom of the pan. When the dish is finished baking, it tastes like breakfast-inspired bread pudding!
four to six stale croissants (10 to 12 ounces total)
Mini chocolate chips from one (10-ounce) package (approximately 1 1/2 cups), split
2 cups milk, chocolate
heavy cream, 1 cup
light or dark brown sugar, 3 teaspoons (optional)
Vanilla extract, 1 teaspoon
1 teaspoon of cinnamon powder
1/2 kosher salt spoon
whipped cream with maple syrup
Preparation of Chocolate Croissant
Spray cooking spray in a 9×13-inch baking dish sparingly.
Four to six large, stale croissants should be cut in half lengthwise and placed in the pan, with as little overlap as to fill the pan thoroughly. Between the slices, scatter 1 cup of the tiny chocolate chips.
Place Six large eggs in a large basin and whisk until frothy and light.
To this Add:
- 1 cup heavy cream, 2 cups chocolate milk,
- 3 tablespoons packed brown sugar, 1 teaspoon vanilla extract,
- 1 teaspoon ground cinnamon and 1/2 teaspoon kosher salt
Allow each croissant slice to absorb as much liquid as possible by slowly pouring the mixture over them.
Set a rack in the centre of the oven and turn the temperature to 350 degrees.
Remove the baking pan’s lid. Sprinkle the remaining mini chocolate chips (about 1/2 cup).
Bake for 50 to 55 minutes or until golden brown, puffy around the edges
Before serving with whipped cream and maple syrup, allow it cool for five minutes.
Chocolate chips: In place of the tiny chocolate chips, you can use 10 ounces of regular chocolate chips
Use stale croissants that are slightly beyond their prime and stale since they will crisp up in the oven more effectively. To ensure that the croissants thoroughly dry out, slice them a few days before making the dish and let them sit out at room temperature uncovered.
Nuts: you may add 1/2 to 1 cup of chopped almonds, hazelnuts, or pecans. Along with the 1 cup of chocolate chips, sprinkle between the croissant layers.
You can keep baking dish in the fridge for up to 3 days with a loose plastic wrap covering. Warm thoroughly in a 350°F oven for 10 to 15 minutes. Broil the casserole’s top for 1 to 2 minutes or until it is extremely crispy and caramelised.
The baked dish can stay up to 3 months. Slice into parts, then cover each portion with two layers of plastic wrap. . Reheat in the microwave, oven, or pan until crispy and browned after thawing in the refrigerator overnight.