Easy Chocolate Pecan Croissant Casserole

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This Easy Chocolate Pecan Croissant Casserole is the perfect "set it and forget it" breakfast for any occasion.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast, Brunch, Christmas, Mother's Day

Cuisine: American

Servings:

Calories: 565kcal

Author: Susan Ensley

Place room temperature cream cheese in a large bowl and beat with an electric hand mixer until smooth. Then, add the sugar, salt, and cinnamon, and mix until well incorporated. Scrape down the sides of the bowl. Next, add the eggs and vanilla extract, and beat until well blended. Scrape down the sides of the bowl. Add the milk, beat until just combined. Set the bowl aside until ready to add the custard to the baking dish.
Lightly spray a large 9x13-inch baking dish with non-stick cooking spray. Cut the mini croissants into eight pieces each and sprinkle half of them into the bottom of the prepared dish. Then, sprinkle half of the chocolate chips and half of the toasted pecan pieces over the croissant pieces.
Place the remaining croissant pieces, chocolate chips, and pecan pieces in the dish. Use your hands to press down all over the top to slightly compact everything. Carefully ladle the custard over the entire dish. Cover the pan with aluminum foil and refrigerate overnight.
The next morning, remove the dish from the fridge and preheat the oven to 350°F. Once the oven reaches temperature and the casserole dish is at room temperature, bake uncovered for 35-40 minutes, or until the center is set and the top is golden brown.
Let cool for about five minutes. Then, sift a little powdered sugar over the top and serve warm.
Yield 12 servings

Use prepared mini croissants from the bakery, not refrigerated ones in the can. Also, day-old or slightly stale croissants work best in this recipe.
To toast the pecan pieces spread them on a quarter sheet pan and toast in a 350°F oven for 5-10 minutes.