Chocolate Croissant Breakfast Bake Recipe
This Chocolate Croissant Breakfast Bake is a decadent and comforting dish perfect for brunch or a special breakfast. Day-old croissants soaked in a rich mixture of eggs, milk, and vanilla, layered with semi-sweet chocolate chips, and baked to golden perfection. A delightful treat that combines the flakiness of croissants with the gooeyness of melted chocolate, finished with an optional dusting of powdered sugar for extra charm.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
Bakery
- 6 large croissants, preferably day-old
Chocolate
- 1 cup semi-sweet chocolate chips
Wet Ingredients
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
Optional Topping
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Dish. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Tear Croissants. Tear the day-old croissants into bite-sized pieces and spread them evenly across the bottom of the greased baking dish.
- Add Chocolate Chips. Sprinkle the semi-sweet chocolate chips over the croissant pieces evenly to ensure every bite has a touch of chocolate.
- Mix Egg Mixture. In a large mixing bowl, whisk together the eggs, whole milk, granulated sugar, vanilla extract, and salt until the mixture is smooth and uniform.
- Combine and Soak. Pour the egg mixture evenly over the croissants and chocolate chips, then gently press down on the croissants so they absorb the liquid thoroughly.
- Rest Before Baking. Let the entire mixture sit at room temperature for 10 minutes to allow the croissants to soak up the custard base fully.
- Bake. Place the baking dish in the preheated oven and bake for 30-35 minutes or until the top is golden brown and the center is set and no longer jiggly.
- Cool and Serve. Remove from oven and let the bake cool for a few minutes before slicing. Optionally, dust with powdered sugar just before serving for a touch of sweetness and presentation.
Notes
- Using day-old croissants is preferred as they absorb the custard better without becoming too soggy.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to your preference.
- For a dairy-free version, substitute milk with almond or oat milk and ensure croissants are dairy-free.
- Store leftovers covered in the refrigerator and gently reheat before serving.
- This bake can also be prepared the night before and refrigerated; simply increase baking time by 5-10 minutes if baking straight from cold.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of dish)
- Calories: 410 kcal
- Sugar: 22 g
- Sodium: 310 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 165 mg
Keywords: chocolate croissant bake, breakfast casserole, brunch recipe, baked French pastry, chocolate breakfast bake
