Description
Chocolate Croissant Breakfast Bake is a rich, custardy morning treat layered with flaky croissants and melted chocolate. Easy to assemble and baked until golden, it’s perfect for brunch or a cozy weekend breakfast.
Ingredients
- 6 day-old croissants, torn into chunks
- 4 large eggs
- 1 cup whole milk or half-and-half
- 1/2 cup heavy cream (optional)
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup semi-sweet or dark chocolate chips or chunks
- Butter, for greasing the dish
- Powdered sugar, for serving
Instructions
- Preheat oven to 350°F (175°C) and butter a 9×13-inch baking dish.
- Tear croissants into bite-sized chunks and spread evenly in the dish.
- Sprinkle chocolate chips or chunks between croissant pieces.
- In a bowl, whisk eggs, milk, cream (if using), sugar, and vanilla until smooth.
- Pour custard over croissants, gently pressing down to soak.
- Let sit 10–15 minutes to absorb, or refrigerate if making ahead.
- Bake uncovered for 35–40 minutes until golden and custard is set.
- Cool slightly, dust with powdered sugar, and serve warm.
Notes
- Add raspberries or strawberries for a fruity twist.
- Substitute chocolate chips with Nutella or white chocolate.
- Add orange zest or liqueur for a holiday flavor.
- Use all cream for a richer, dessert-like version.
- Great make-ahead breakfast; refrigerate overnight and bake fresh.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 18g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 135mg
