Description
If you’re looking for an easy and indulgent overnight breakfast casserole, this one bakes up golden and custardy, perfect for slow mornings and second cups of coffee.
Ingredients
Scale
- A pat of unsalted butter, for greasing the pan
- 4–5 large croissants, stale and cut in half
- 1 cup mini chocolate chips (about half of a 10-ounce bag), divided
- 4 large eggs
- 1 ½ cups whole milk
- ½ cup heavy cream
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- Lightly sweetened whipped cream and maple syrup for topping
Instructions
- Lightly grease a 10-inch cast iron skillet with butter and set aside. (A 9×9-inch square or round cake pan will also work here!)
- Arrange croissant halves in a fan pattern around the pan. Don’t put too much pressure on yourself with this step. Just tuck as many croissant parts in as best you can. Sprinkle all but about ¼ cup of the mini chocolate chips between the croissant pieces, spreading so just about every bite has a bit of chocolate. Save the remaining ¼ cup of mini chips for the top, just before baking.
- In a medium bowl, whisk together eggs, milk, and cream until the eggs are fully incorporated into the dairy. Whisk in the maple and vanilla. Sprinkle the cinnamon and salt overtop and whisk until well combined. It’s ok if the cinnamon is clumpy. That’s just a fact of life.
- Slowly pour the mixture over the prepared chocolate croissants in the pan. It’s ok if not all parts of the croissants are covered. Press so everything is moistened. Cover with plastic wrap and refrigerate overnight.
- When ready to bake, place a rack in the center of the oven and preheat oven to 350 degrees F. Uncover the dish, sprinkle with the remaining chocolate chips and bake until the tops of the croissants are golden and crisp, about 45-50 minutes.
- Remove from the oven and allow to cool for 15 minutes before serving warm with soft whipped cream and a drizzle of maple syrup.