Ingredients
Scale
- 4 large chocolate croissants (torn into pieces)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips (optional)
- pinch salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, and salt until well combined.
- Add the torn chocolate croissant pieces to the bowl and gently fold them into the custard mixture. Let it sit for about 10 minutes.
- If you’re using chocolate chips, sprinkle them into the mixture and give it a gentle stir.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake for 35 to 40 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Let it cool for a few minutes before serving. Enjoy it warm with a scoop of vanilla ice cream!
- Prep Time: 15
- Cook Time: 40