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Chocolate Stuffed Pain au Chocolat French Toast with Sliced Almonds Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 95 reviews
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 12 hours 50 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French

Description

Decadent Chocolate French Toast made with rich chocolate custard soaked pain au chocolat, topped with sliced almonds and baked to perfection. This indulgent breakfast or brunch recipe combines creamy chocolate sauce with buttery croissants for a delicious twist on classic French toast, perfect for chocolate lovers and special occasions.

Ingredients

Scale

Chocolate Custard

  • 1 1/4 cups heavy cream
  • 3/4 cup dark chocolate chips
  • 2/3 cup whole milk
  • 3 egg yolks, room temperature
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract

Main

  • 2 3/4 cups dark chocolate chips, divided
  • 10 pain au chocolat, sliced in half lengthwise
  • 1 cup sliced almonds
  • Optional: powdered sugar for serving

Instructions

  1. Prepare the baking dish: Butter a large baking dish thoroughly and set aside to prevent sticking and add richness to the dish.
  2. Heat heavy cream and melt chocolate: Warm the heavy cream in a microwave-safe bowl for 1 minute until hot but not boiling. Add 3/4 cup of dark chocolate chips to the cream, let it sit for 2 minutes to melt, then whisk until smooth and well combined.
  3. Make the chocolate custard: To the melted chocolate and cream mixture, add whole milk, egg yolks, granulated sugar, and vanilla extract. Whisk all ingredients together until smooth and incorporated. Set the custard aside.
  4. Assemble the French toast: Slice the pain au chocolat in half lengthwise and lay the pieces face up in the prepared buttered baking dish, arranging evenly to cover the bottom.
  5. Pour custard and refrigerate: Evenly pour the prepared chocolate custard over the croissant pieces in the dish. Cover the baking dish with plastic wrap or foil and refrigerate overnight to allow the croissants to soak and absorb the custard.
  6. Preheat oven: When ready to bake, preheat the oven to 350°F (175°C).
  7. Add toppings and bake covered: Remove the baking dish from the fridge, top the soaked croissants with the remaining dark chocolate chips and sliced almonds. Cover the dish tightly with aluminum foil.
  8. Bake covered and uncovered: Bake the dish covered for 20 minutes, then remove the foil and continue baking for an additional 20 minutes or until the custard is fully set and the top is golden and slightly crisp.
  9. Cool and serve: Allow the baked chocolate French toast to cool for 15 minutes to set. Dust with powdered sugar if desired and serve warm for the best enjoyment.
  10. Storage: Store any leftovers in an airtight container in the refrigerator for 2-3 days. Reheat gently before serving.

Notes

  • Ensure the heavy cream is hot but not boiling to avoid seizing the chocolate when combined.
  • Soaking the croissants overnight allows the custard to fully infuse the bread, making the dish rich and moist.
  • Use pain au chocolat for authentic flavor; regular croissants can be substituted but the chocolate filling is key.
  • Dust with powdered sugar just before serving for an elegant presentation.
  • Leftover French toast can be reheated in a low oven or microwave but may lose some crispness.

Find it online: https://oliviadinner.com/chocolate-stuffed-pain-au-chocolat-french-toast-with-sliced-almonds-recipe/