Ingredients
Scale
- 6 large croissants, sliced or torn into pieces
- 1 cup semi-sweet chocolate chips
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Spread the croissant pieces evenly in the prepared baking dish. Sprinkle the chocolate chips generously over the croissants.
- In a mixing bowl, whisk together eggs, milk, heavy cream, sugar, and vanilla extract until well combined. Pour this custard evenly over the croissants and chocolate.
- Let sit for about 10 minutes to allow the croissants to absorb the custard. Bake for 30-35 minutes, until the top is golden and puffed.
- Allow to cool slightly before slicing. Dust with powdered sugar and serve warm, optionally garnished with berries or whipped cream.
Notes
- Make ahead: Assemble the night before and refrigerate overnight. Bake fresh in the morning.
- Use different types of chocolate, such as dark or white chocolate, for variety.
- This recipe can be adapted to gluten-free by using gluten-free croissants.
- To enhance presentation, dust with powdered sugar just before serving.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg