CHOCOLATE CROISSANTS
Taste of Home Contest Winning 2010 pg. 67
These are super delicious and easy to make. Scott said they would be good with egg nog. Would be a perfect Christmas breakfast. We had them on General Conference weekend with fruit and a potato breakfast dish (Taste of Home Family Collection pg. 41) because I had potatoes I needed to use. Next time they would be perfect with a meat and fruit. I only got 6 croissants, but still made same amount of batter. Will save for french toast later in the week.
12 unsliced croissants
2 cups milk chocolate chips
1/3 cup sugar
1 tsp cornstarch
1 tsp cinnamon
1 cup milk
4 eggs, lightly beaten
1/2 cup 1/2 1/2
3 tsp vanilla
Cut a slit into the side of each croissant; fill with about 2 T choc. chips.
In a bowl, combine 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 15x10x1 baking pans (since I only did 6 they fit into a 9x13). Bake at 400 for 7-9 minutes or until golden brown. Serve warm.
No comments:
Post a Comment