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.
In This Post
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
Recommended Tools
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.
Save this Recipe!
Easily save this recipe to your own recipe collection box and come back to it anytime you want!
Nutrition
*Nutritional information is not guaranteed to be accurate.
Did you try this recipe?
Please Leave a Review & Star Rating!
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