Chocolate Croissant Breakfast Bake Recipe
This Chocolate Croissant Breakfast Bake is a decadent and comforting dish featuring day-old croissants soaked in a rich custard with semi-sweet chocolate chips. Perfect for a cozy weekend brunch or special occasion, this bake delivers a perfect balance of tender croissants and melted chocolate in every bite.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Base
- 6 large croissants, preferably day-old, torn into bite-sized pieces
Custard Mixture
- 4 large eggs
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
Optional
- Powdered sugar for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Arrange Croissants: Tear the croissants into bite-sized pieces and evenly distribute them in the prepared baking dish, creating a base layer.
- Add Chocolate Chips: Sprinkle the semi-sweet chocolate chips evenly over the croissant pieces, ensuring each bite will have a touch of chocolate.
- Make Custard Mixture: In a mixing bowl, whisk together the eggs, whole milk, granulated sugar, vanilla extract, and salt until the mixture is well combined and smooth.
- Pour Mixture: Pour the custard mixture evenly over the croissants and chocolate in the baking dish, making sure all pieces are covered.
- Soak Croissants: Gently press down on the croissant pieces to help them absorb the egg mixture. Allow the bake to sit for about 10 minutes so the liquid is fully absorbed.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and the center is set and no longer jiggly.
- Cool and Serve: Let the bake cool for a few minutes before slicing. Optionally, dust with powdered sugar before serving for an extra touch of sweetness and presentation.
Notes
- Day-old croissants are preferred as they absorb the custard better without becoming too soggy.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on your preference.
- For a richer flavor, whole milk is recommended but you can use 2% or dairy alternatives if desired.
- This bake can be prepared the night before, refrigerated overnight after assembling, and baked fresh in the morning.
- To make it gluten-free, substitute croissants with gluten-free bread or gluten-free croissants.
Keywords: chocolate croissant breakfast bake, croissant breakfast casserole, chocolate chip breakfast bake, baked croissant custard
