6 large croissants, torn into pieces

1 ½ cups milk (whole or 2%)

½ cup heavy cream

3 large eggs

½ cup (100g) granulated sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon (optional)

1 cup chocolate chips (semi-sweet or dark)

2 tablespoons butter, melted

Powdered sugar (for topping)

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Preheat & Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Arrange the Croissants: Tear the croissants into large chunks and spread them evenly in the prepared baking dish. Sprinkle the chocolate chips over the croissant pieces.
Make the Custard Mixture: In a bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, and cinnamon (if using) until smooth.
Pour & Soak: Pour the custard mixture evenly over the croissants. Press down gently on the croissants to help them soak up the custard.
Bake & Serve: Drizzle the melted butter over the top of the croissants. Bake for 30-35 minutes, until golden brown and the center is set but still soft.
Finish & Serve: Let the breakfast bake cool slightly before dusting with powdered sugar. Serve warm and enjoy!

If you don’t have croissants, you can substitute with day-old bread, brioche, or even cinnamon rolls.

Add fresh or dried fruits like berries or raisins for extra sweetness and nutrition.

For a richer flavor, use dark chocolate chips or swirl in some Nutella.