Chocolate Cream Cheese Croissant Bake
for 10 servings
10 oz mini croissant, 2 tubes, chopped
8 oz cream cheese, 2 packages, softened
1 cup brown sugar
1 teaspoon vanilla
1 ½ cups milk
2 cups semi-sweet chocolate chip
Preheat oven to 450ºF (230ºC).
Open 2 (or 3, depending on the size of your baking pan) prepackaged crescent dinner rolls and chop them into 2 cm (1 inch) balls.
Spray a medium-large baking pan with cooking spray and place the balls in the pan.
Sprinkle chocolate chips evenly over the dough.
In a large bowl, whisk cream cheese until smooth and creamy, add sugar, eggs, and vanilla, and whisk together until mixed.
Slowly add milk to develop a more liquidy consistency without curdling the cream cheese.
Pour cream cheese mixture evenly over dough then let sit for 20 minutes (optional).
Bake for 45-50 minutes, or until middle is cooked through.
Cool for 10 minutes.
Garnish with a nice scoop of vanilla ice cream.
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