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Chocolate caramel sauce and croissants baked up french toast style!! This perfect croissant french toast bake is the perfect spring brunch casserole.
My husband gives me a lot of grief for being an over-buyer. Particularly, when it comes to food. I like to think it makes me a great entertainer. I’m the queen of last minute dinner parties. Sometimes (ok, most of the time), it means we have a crap-ton of leftovers. There could be worse things….
And when leftovers happen, I get creative. Such is the case with this Chocolate Caramel Croissant French Toast Bake. It’s not my fault that I went grocery shopping with a sweet tooth and came home with half of the pastry department and my favorite candy flavored coffee creamers. That happens to you too, right? At least they were on sale!
Save on your favorite International Delight® flavors with iBotta, and be sure to tear off the in-store $0.50 coupon valid in April.
Well, as it turns out, that International Delight® HERSHEY’S® Chocolate Caramel can do more than make my coffee taste like my favorite candy. It’s darn good as a base for this french-toast style recipe that I adapted so I could use up day-old croissants.
Chocolate Caramel Croissant French Toast Bake
Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 baking dish. Slice each in half (to make two crescents). In a large bowl, whisk together the coffee creamer, eggs, brown sugar, cinnamon and salt.
Dip each halved croissant into the egg mixture, pushing down a bit to allow the sauce to really soak in. Layer each croissant in the baking dish, after dipping. Pour any remaining mixture over top.
Sprinkle the casserole with chocolate chips, cover with aluminum foil and bake for 30 minutes. Remove the foil and bake another 15-20 minutes until golden. Give the top a little dusting of powdered sugar, if desired, and serve with fresh strawberries and maple syrup.
Chocolate Caramel Croissant French Toast Bake
Chocolate caramel sauce and croissants baked up french toast style!! This perfect croissant french toast bake is the perfect spring brunch casserole.
Ingredients
- 8 day-old croissants
- 2 1/2 cups International Delight® HERSHEY’S® Chocolate Caramel
- 6 large eggs
- 1/2 cup brown sugar
- 1/2 tsp. cinnamon
- pinch of salt
- 1/3 cup chocolate morsels
- Garnish with: powdered sugar, fresh strawberries and maple syrup
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a 9x13 baking dish. Slice each in half (to make two crescents). In a large bowl, whisk together the coffee creamer, eggs, brown sugar, cinnamon and salt.
- Dip each halved croissant into the egg mixture, pushing down a bit to allow the sauce to really soak in. Layer each croissant in the baking dish, after dipping. Pour any remaining mixture over top.
- Sprinkle the casserole with chocolate chips, cover with aluminum foil and bake for 30 minutes. Remove the foil and bake another 15-20 minutes until golden.
- Give the top a little dusting of powdered sugar, if desired, and serve with fresh strawberries and maple syrup.
Find all of the ingredients for this recipe, including International Delight® HERSHEY’S® Chocolate Caramel, International Delight® REESE’S® Peanut Butter Cup, 32oz, and International Delight® Almond JoyTM at Walmart. You’ll also want to visit their Pinterest page to find recipe inspiration for delicious, seasonal treats.
Ready to start cooking for spring? Us too! Be sure to print off our recipe for Secret Ingredient Carrot Fries and our Spring Veggie Frittata.
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