Description
A buttery, decadent breakfast casserole featuring cubed croissants soaked in a creamy cinnamon custard and folded with semi-sweet chocolate chunks.
Ingredients
Scale
- 6–8 large croissants, cubed
- 1 cup semi-sweet chocolate chunks
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons melted butter (for greasing)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×9 inch baking dish with melted butter.
- Place the cubed croissants into the dish and scatter the chocolate chunks evenly among the pieces.
- In a bowl, whisk together the eggs, heavy cream, milk, sugar, vanilla, and cinnamon until smooth.
- Pour the custard mixture over the croissants, pressing down gently to ensure everything is soaked.
- Allow the dish to sit for 10 minutes to let the pastry absorb the liquid.
- Bake for 25 to 30 minutes until the top is golden and the center is set.
- Remove from oven and let cool for 10 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-American