Ingredients
- 6 large croissants, preferably a day old
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
If you’re out of croissants, brioche or challah bread can be excellent substitutes, offering a similar texture and richness.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cut the croissants into bite-sized pieces and place them in the prepared dish.
- In a large bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, and salt until well combined.
- Pour the milk mixture evenly over the croissant pieces, ensuring they are all soaked.
- Sprinkle the chocolate chips evenly over the top of the croissants.
- Let the mixture sit for about 15 minutes to allow the croissants to absorb the liquid.
- Bake in the preheated oven for 45 minutes, or until the custard is set and the top is golden brown.
- Remove from the oven and let it cool slightly before dusting with powdered sugar.
As my abuela always said, trust your senses; look for a golden crust and a gentle jiggle in the center to know it’s perfectly done.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International