Ingredients
Scale
- 5 large croissants, torn into pieces
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 4 large eggs
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/3 cup sugar
- 1 tsp vanilla extract
- Pinch of salt
- Powdered sugar (optional)
- Fresh berries (optional)
Instructions
- Grease a 9×13-inch baking dish and spread torn croissants evenly inside.
- Sprinkle chocolate evenly over the croissants.
- In a bowl, whisk eggs, milk, heavy cream, sugar, vanilla, and salt until smooth.
- Pour custard over the croissants, pressing gently to soak.
- Cover and refrigerate for 20–30 minutes.
- Preheat oven to 350°F (175°C).
- Bake uncovered for 40–45 minutes until golden and set in the center.
- Cool slightly, dust with powdered sugar, and serve.
Notes
- Can be assembled the night before and refrigerated overnight.
- Use whole milk instead of heavy cream for a lighter version.
- Add flaky sea salt on top before baking for extra flavor contrast.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of bake
- Calories: 360
- Sugar: 26 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 210 mg