Chocolate Croissant Bake

Directions

• 1

  Coat a 9x9 baking dish with cooking spray and place all of the torn croissant pieces into the bottom of the pan.

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• 2

  In a mixing bowl whisk together the eggs, chocolate milk and vanilla extract. Pour this mixture over the croissant pieces and gently press down with your hands so they are all covered in the custard mixture.

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• 3

  In another bowl combine the brown sugar, pecans, flour and salt. Add in the cubed cold butter and using a fork or pastry blender, cut the butter into the mixture until it resembles coarse crumbs. Add in the chocolate chips and sprinkle the streusel over the croissants.

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• 4

  Refrigerate this for 1 hour.

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• 5

  When ready to bake preheat the oven to 375 degrees and remove the dish from the fridge.

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• 6

  Bake for 35 minutes or until golden brown.

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• 7

  Serve warm or at room temperature.

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