Chocolate Croissant Overnight Breakfast Casserole
A decadent breakfast casserole with croissants and chocolate, soaked overnight in a rich custard for a perfect morning treat.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 pat Unsalted butter for greasing
- 4-5 Large croissants best if a bit stale and cut in half
- 1 cup Mini chocolate chips divided for sprinkles and mixed in
- 4 Eggs large
- 1.5 cups Whole milk plus half a cup cream for richness
- 0.5 cup Heavy cream
- 2 tablespoons Maple syrup
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Kosher salt
- Toppings Lightly sweetened whipped cream and extra maple syrup for serving
Instructions
Instructions
- Grease your baking dish real good with that pat of unsalted butter so nothing sticks and you get a nice crust.
- Arrange your croissant halves cut side up. This helps 'em soak up the custard better and look fancy.
- Sprinkle half the mini chocolate chips evenly over the croissants to scatter bursts of chocolate.
- In a big bowl whisk together the eggs, milk, heavy cream, maple syrup, vanilla, cinnamon, and salt. Make sure it's mixed smooth without lumps.
- Pour that custard mixture evenly over the croissants. Push down a little so all the cuts get soaked well.
- Add the rest of the mini chocolate chips on top so they melt on the surface just right.
- Cover the whole dish with foil and pop it in the fridge overnight. Next morning, take it out and let it hang out at room temp for about 15 minutes before cooking.
Notes
Serve with whipped cream and extra maple syrup. If storing leftovers, refrigerate in an airtight container and reheat gently as needed.