Prep Time10 minutes
Total Time30 minutes
Servings6 Servings
There are only a handful of ingredients to make this chocolate croissant casserole and it is so decadent and delicious! Dust with powdered sugar, a drizzle of maple syrup, or serve with a dollop of whipped cream for extra richness. This casserole didn’t last long after it came out of the oven.
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Why You’ll Love this Recipe
Love this breakfast casserole recipe?” Try my Sausage Mushroom Croissant Casserole for a more savory breakfast, or my recipe for Apple Cinnamon Bread Pudding to serve a crowd, and lastly my Goat Cheese Quiche with Sweet Potato Crust makes an epic presentation and is equally delicious.
Ingredients You’ll Need
- Croissants – 5 store bought large croissants or small butter croissants work best.
- Butter – room temperature butter for greasing the pan
- Milk – 2% or whole milk for the creamiest texture
- Heavy Cream – adds to the decadent chocolate custard
- Dark Chocolate – chopped chocolate bar or dark chocolate chips
- Eggs – egg yolks from 4 large eggs
- Sugar – white sugar
- Spices – ground ginger, ground cinnamon, ground cloves, ground nutmeg
- Powdered Sugar – or confectioners’ sugar for serving
Find the printable recipe card with exact measurements and step-by-step instructions below.
Substitutes & Variations
- Dark Chocolate: substitute semi sweet chocolate bar or chocolate chips, if you’d prefer
- Croissants: substitute cubed Texas toast or cubed brioche
Special Equipment Needed
How to Make Chocolate Croissant Casserole
This recipe is so simple to make and easily doubled if you’re feeding a bunch of people. Make your holiday season the tastiest ever.
- Preheat oven to 400°F. Lightly grease a 6×10″ baking dish with butter or cooking spray.
- Add the milk, cream and chopped chocolate in a small saucepan over medium heat and cook, stirring, until just below the boil and chocolate is melted and combined. Remove from the heat and set aside.
- Add the egg yolks, sugar, spices, and salt to a large bowl and whisk to combine. Add a small amount of the warm milk mixture and whisk well to temper the eggs. Then gradually whisk the remaining milk mixture until combined.
- Tear croissants into pieces and arrange in the prepared baking dish. Pour the chocolate custard evenly over the croissants and bake for 15-20 minutes or until golden brown and set. Dust with icing sugar to serve.
What to Serve with Chocolate Gingerbread Croissant Casserole
- Fresh Strawberry Scones
- Maple Brown Sugar Breakfast Sausage
- Banana Chocolate Chip Banana Bread
- Cinnamon Raisin Scones
Tips for Storing & Reheating Leftovers
- Store: in an airtight container in the fridge for up to 4 days
- Reheat: in a warm oven, 300ºF, for about 10 minutes. Or reheat in short bursts in the microwave
- Freeze: wrap cooled casserole tightly in plastic wrap and freeze up to 3 months. Bring to room temperature before reheating.
FAQs
Yes, tear them in half and use with an egg custard to make a breakfast casserole.
Yes and no. Ingredients can differ between a breakfast casserole and bread pudding, but the common denominator is usually an egg custard that binds it all together.
More Recipes We Love
- Chocolate Gingerbread Cookies
- Green Bean Mushroom Gratin
- Dutch Oven Corn Casserole
- Black Bean & Polenta Casserole
- Peppermint Bark Cups
- Eggnog Bourbon Balls
- Dark Chocolate Cashew Brittle Cookies
- Soft Molasses Cookies
Chocolate Gingerbread Croissant Bake Recipe
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Ingredients
- 1 tbsp butter
- 1 cup milk, 2% or whole
- 1 cup heavy cream
- 4 oz dark chocolate, chopped
- 4 large egg yolks
- ⅓ cup white sugar
- 5 large croissants, torn into pieces
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- Pinch kosher salt
- confectioners' sugar, for dusting
Instructions
- Preheat oven to 400°F. Lightly grease a 6×10″ baking dish with butter or cooking spray.
- Add the milk, cream and chopped chocolate in a small saucepan over medium heat and cook, stirring, until just below the boil and chocolate is melted and combined. Remove from the heat and set aside.
- Add the egg yolks, sugar, spices, and salt to a large bowl and whisk to combine. Add a small amount of the warm milk mixture and whisk well to temper the eggs. Then gradually whisk the remaining milk mixture until combined.
- Tear croissants into pieces and arrange in the prepared baking dish. Pour the chocolate custard evenly over the croissants and bake for 15-20 minutes or until golden brown and set. Dust with icing sugar to serve.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
This recipe was so tasty. I hope you’ll love it as much as we did