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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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. Ingredients:
12 unsliced croissants |
2 cups milk chocolate chips |
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:
1. 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.
2. 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.
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