Ingredients
- 6 large croissants, preferably a day old
- 1 cup semi-sweet chocolate chips
- 4 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Substitution suggestions: If you prefer, swap the semi-sweet chocolate chips for dark chocolate or even white chocolate for a different flavor profile. For a dairy-free version, use almond milk and coconut cream instead of whole milk and heavy cream.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Slice the croissants in half and arrange them in the prepared baking dish. Sprinkle the chocolate chips evenly over the croissants.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and salt until well combined.
- Pour the egg mixture over the croissants, pressing down gently to ensure the croissants soak up the liquid.
- Let the mixture sit for about 15 minutes to allow the croissants to absorb the custard.
- Bake in the preheated oven for 30-35 minutes, or until the custard is set and the top is golden brown.
- Remove from the oven and let cool slightly. Dust with powdered sugar before serving, if desired.
Personal tip: For an extra touch of flavor, you can add a sprinkle of cinnamon or a splash of almond extract to the custard mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International