Description
A decadent brunch casserole featuring buttery croissants soaked in a creamy vanilla custard and studded with melted semi-sweet chocolate chunks.
Ingredients
Scale
- 6–8 large buttery croissants, torn into pieces
- 1 cup semi-sweet chocolate chunks
- 4 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted (for the pan)
Instructions
- Preheat your oven to 350F (175C).
- Grease a 9×13 inch baking dish with the melted butter.
- Scatter the torn croissant pieces evenly across the bottom of the prepared dish.
- Sprinkle the semi-sweet chocolate chunks over the croissants, pressing some into the gaps.
- In a mixing bowl, whisk together eggs, whole milk, sugar, vanilla extract, and ground cinnamon until smooth.
- Pour the custard mixture over the croissants and chocolate, pressing down gently to ensure all pieces are soaked.
- Bake for 30-35 minutes, or until the top is golden brown and the center is set.
- Let the bake rest for 10-15 minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American/French Fusion