Description
A rich and indulgent breakfast casserole made with buttery croissants, creamy custard, and chunks of chocolate — like a warm chocolate croissant in every bite.
Ingredients
- 6 large croissants, preferably day-old, torn into large pieces
- 1 1/2 cups (255g) semi-sweet or dark chocolate chips
- 4 large eggs
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp salt
- Powdered sugar, for serving
- Chocolate sauce or caramel drizzle (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Arrange croissant pieces evenly in the prepared baking dish. Sprinkle chocolate chips between layers and over the top.
- In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth.
- Pour the custard mixture evenly over the croissants, pressing down gently to help the croissants absorb the liquid.
- Let sit for 10–15 minutes (or refrigerate overnight for stronger flavor and texture).
- Bake uncovered for 35–40 minutes, or until golden brown and the custard is set in the center.
- Cool slightly before dusting with powdered sugar. Drizzle with chocolate or caramel sauce if desired and serve warm.
Notes
- Use stale croissants — they soak up the custard better and prevent sogginess.
- Can be made ahead: refrigerate overnight and bake fresh in the morning.
- Serve with whipped cream, berries, or a scoop of vanilla ice cream for dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-American