Description
Rich, simple, and totally crowd-pleasing: flaky croissant pieces get drenched in a sweet custard and studded with melting chocolate for a warm, bakery-style breakfast casserole. Great for brunch, dessert, or make-ahead mornings.
Ingredients
Scale
- 5 large croissants (stale/day-old works best), torn into ~1″ chunks
- 1 cup semi-sweet chocolate chips
- 2 cups whole milk
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
Optional garnishes
- Powdered sugar, for dusting
- Fresh berries or whipped cream, for serving
Instructions
- Preheat the oven to 350°F (175°C). Lightly oil or butter a 9×13-inch baking pan.
- Scatter the croissant pieces evenly across the prepared dish. Sprinkle the chocolate chips over and between the croissant chunks so you get melty pockets throughout.
- In a mixing bowl, whisk the milk, eggs, sugar, vanilla, and salt until the mixture looks smooth and uniform.
- Pour the custard slowly over the croissants, then press the pieces down gently with a spatula so they begin to absorb the liquid.
- Let the pan rest for about 10–15 minutes to allow the croissants to soak (this step improves texture, but you can bake immediately if short on time).
- Bake uncovered for roughly 45–50 minutes, until the top turns golden and the center no longer looks liquid. If the surface is browning too fast, loosely cover with foil for the final 10–15 minutes.
- Remove from the oven and let the bake cool a bit. Dust with powdered sugar and serve warm with berries or a spoonful of whipped cream if you like.
Notes
- Day-old croissants hold their shape and absorb custard better than fresh ones.
- For a mocha note, whisk 1 tablespoon instant espresso into the custard.
- Assemble the night before, cover, and refrigerate — bake in the morning for effortless brunch.
- Leftovers keep in the fridge for up to 3 days; rewarm in a 325°F oven until heated through.