Ingredients
- 6–7 large croissants, preferably day-old, torn or sliced
- 1 1/2 cups chocolate chips or chopped chocolate (dark, semi-sweet, or milk)
- 5 large eggs
- 1 cup milk (or half-and-half)
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- Pinch of salt
- Butter or nonstick spray, for greasing
- Optional toppings: powdered sugar, whipped cream, fresh berries, chocolate sauce
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish with butter or nonstick spray.
- Layer torn croissants in the baking dish, sprinkling chocolate chips or chunks between layers.
- In a bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, and salt until smooth.
- Pour custard evenly over croissants, gently pressing down so the bread absorbs the liquid.
- Let soak for 15–20 minutes, or cover and refrigerate overnight for make-ahead preparation.
- Bake uncovered for 35–45 minutes, until golden on top and set in the center.
- Cool slightly, then serve warm with desired toppings.
Notes
- Day-old croissants work best; lightly toast fresh croissants if needed.
- Use semi-sweet or dark chocolate for balance, or milk chocolate for extra sweetness.
- Nutella, caramel, or orange zest make great flavor additions.
- Reheat in the oven for a crisp top or microwave for convenience.
- Can be frozen after baking and reheated as needed.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 165mg