Chocolate Croissant Breakfast Bake
Indulge in a rich chocolate croissant bake featuring buttery croissants, melted chocolate chips, and a creamy custard, perfect for brunch or a cozy dessert.
Equipment
- 1 9x13-inch baking dish lightly greased
- 1 large bowl for custard mixture
- 1 whisk
- 1 spatula to press croissants
- 1 oven preheated to 350°F (175°C)
Ingredients
- 5 large day-old croissants cut into 1-inch pieces
- 1 cup semi-sweet chocolate chips
- 2 cups whole milk
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- powdered sugar for dusting (optional)
- fresh berries or whipped cream for serving (optional)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Arrange croissant pieces evenly in the baking dish and sprinkle chocolate chips throughout.
- In a large bowl, whisk together milk, eggs, sugar, vanilla extract, and salt until fully combined.
- Pour the custard evenly over the croissants and gently press down with a spatula to soak.
- Let the mixture sit for 10 to 15 minutes to allow croissants to absorb custard.
- Bake uncovered for 45 to 50 minutes until golden and custard is set, tenting with foil if browning too fast.
- Allow to cool slightly, dust with powdered sugar, and serve warm with fresh berries or whipped cream if desired.
Notes
- Use day-old croissants for improved texture and soaking.
- Add 1 tablespoon espresso powder for a mocha flavor twist.
- Prepare the night before and refrigerate; bake fresh in the morning.