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Croissant French Toast with Chocolate Sauce



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10 oz. dark semi-sweet chocolate
1 cup heavy cream or half-and-half (about 8 oz.)
12 large eggs (about 1 lb. 5 oz. liquid whole egg product), beaten
3/4 cup milk (about 6 oz.)
1/4 cup sugar
1/4 cup orange-flavored or raspberry-flavored liqueur (about 2 oz.)
2 tsp. ginger
12 large day-old croissants (about 2 lb.)
1/2 cup butter, melted (about 4 oz.)
1/4 cup oil (about 2 oz.)
6 large navel oranges, peeled and sliced into 36 pieces (about 3 lb.)


  1. 1
    Prepare sauce: Cut chocolate into small pieces. Place in a non reactive bowl.
  2. 2
    Heat cream to almost boiling; do not boil. Pour hot cream over chocolate and whisk until smooth. Keep warm until service.
  3. 3
    In shallow bowl, whisk together eggs, milk, sugar, orange liqueur and ginger.
  4. 4
    Cut croissants in half lengthwise. Soak in egg mixture for 3 minutes.
  5. 5
    Blend butter and oil. Pour small amount on griddle or skillet. Cook croissants over medium heat until golden brown on each side and thoroughly cooked.
  6. 6
    On serving plate, place bottom half of croissant. Top with 3 orange slices and cover with croissant top. Drizzle with chocolate. Serve immediately.


French toast preparation should be completed within one hour (including service time). Do not let uncooked (soaked) croissants remain at room temperature for any length of time.

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preparation methods
cuisines North & South American, Other North American
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