1 container (8 oz) honey nut cream cheese spread
4 croissants, split
1 cup dark or semisweet chocolate chips
2-1/2 cups milk
1/4 cup packed brown sugar
1/4 cup butter or margarine, melted
Banana-Chocolate Stuffed French Toast
Heat oven to 350°F. Spray PYREX® EASY GRAB™ 2 quart oblong baking dish with cooking spray. Open croissants; spread cream cheese evenly on cut sides. Sprinkle chocolate chips over bottom halves of croissants; close croissants.
In medium PYREX® MIXING BOWLS, beat eggs, milk and brown sugar until blended. Dip each croissant in egg mixture, coating all sides. Place croissants in baking dish, overlapping if necessary to fit. Pour remaining egg mixture over bread. Cover; refrigerate 8 hours or overnight.
Uncover baking dish; drizzle melted butter over croissants. Bake 40 to 45 minutes or until golden brown. Top each serving with bananas, nuts and powdered sugar.