Chocolate Croissant Baked French Toast
Looking for a delicious breakfast, brunch or pudding for a special occasion? Our Master Chocolatiers have weaved their magic on the ever-popular French Toast to create this irresistible recipe. Imagine buttery croissants filled with our rich and decadent chocolate spread, baked in an indulgent custard. It is sure to become your go-to celebration recipe.
Chocolatier's Tip
You can adjust the recipe to suit your tastes; try using our Lindt Hazelnut Chocolate Spread instead of our Lindt Dark Chocolate Spread, swap the chopped hazelnuts for chopped almonds or pistachios, or why not try serving with seasonal berries - our Master Chocolatiers recommend raspberries or cherries…
Lindt Dark Chocolate Spread 200g
Easy
4 people
Ingredients
- 4 croissants, one day old
- 1 jar of Lindt Dark Chocolate Spread
- 250ml double cream
- 2 large eggs
- 1 tbsp chopped hazelnuts
- To serve:
- Whipped cream
- 1 tbsp chopped hazelnuts
- Lindt Dark Chocolate Spread
Method
Step 1.
Preheat your oven to 180C/160 Fan. Set aside a 20-22cm/8-9inch round x 5cm/2inch deep ovenproof dish (it should accommodate your croissants snuggly).
Step 2.
Slice the croissants in half down the centre - take care not to go all the way through as you need to keep the edge intact.
Step 3.
Spread 1 generously heaped tbsp of Lindt Dark Chocolate Spread into the centre of each croissant.
Step 4.
Sandwich the croissants back together and slice into four chunks.
Step 5.
Arrange the croissant chunks snuggly into your chosen dish.
Step 6.
In a small bowl, whisk together the cream and eggs until combined.
Step 7.
Pour the cream mixture over the croissants, ensuring all are equally covered. Leave to soak for 5 minutes.
Step 8.
Transfer the dish into the oven and bake for about 30 minutes - or until golden brown and bubbling round the edges and in the centre. You should be able to see the custard has cooked through.
Step 9.
Remove from the oven and sprinkle over the chopped hazelnuts.
Step 10.
Spoon into bowls and serve with lightly whipped cream, a sprinkling of chopped hazelnuts and extra Lindt Dark Chocolate Spread, if wished.
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