Ingredients
Scale
- 6 large croissants, preferably day-old
- 6 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Cut or tear the croissants into bite-sized pieces and arrange them in the prepared baking dish.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, cocoa powder, vanilla extract, and salt until well combined.
- Pour the chocolate custard mixture evenly over the croissants in the baking dish. Gently press down on the croissants to ensure they are soaked in the custard.
- Sprinkle the chocolate chips evenly over the top of the croissant mixture.
- Bake for 30-35 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out mostly clean.
- Let the bake cool for a few minutes before dusting with powdered sugar (optional) and serving.
Notes
For best results, use day-old croissants as they absorb the custard better. You can substitute almond milk or oat milk for the whole milk if desired. Feel free to add other toppings such as chopped nuts, berries, or a drizzle of caramel sauce. Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg