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Chocolate Croissants Recipe

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From time to time, we have stuffed French toast made from rich buttery brioche. One Father's Day when I wanted to make it for my husband, the store was out of brioche, so I tried croissants instead. They turned out to be even simpler to use.

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12 Servings
Prep/Total Time: 25 min.

Ingredients

12 unsliced croissants
2 cups milk chocolate chips
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1/3 cup sugar
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 cup milk
4 eggs, lightly beaten
1/2 cup half-and-half cream
3 teaspoons vanilla extract

Directions

Cut a slit into the side of each croissant; fill with about 2 tablespoons chocolate chips. In a shallow bowl, combine the sugar, cornstarch and cinnamon; whisk in milk until smooth. Whisk in the eggs, cream and vanilla.
Dip croissants into egg mixture. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 400° for 7-9 minutes or until golden brown. Serve warm. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 451 calories, 24 g fat (13 g saturated fat), 123 mg cholesterol, 483 mg sodium, 50 g carbohydrate, 3 g fiber, 10 g protein.

Chocolate Croissants published in Quick Cooking May/June 2005, p31

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