Description
Chocolate Croissant Breakfast Bake is a decadent, custard-soaked dish made with buttery croissants and melted chocolate, baked until golden. A cross between bread pudding and a chocolate pastry, it’s perfect for special breakfasts or brunches.
Ingredients
- 6–8 day-old croissants, cut into chunks
- 6 large eggs
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup semi-sweet or dark chocolate chips or chunks
- Optional: powdered sugar for dusting or whipped cream for serving
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer croissant chunks in the prepared dish.
- In a bowl, whisk eggs, milk, cream, sugar, vanilla, and salt until combined.
- Pour custard over croissants, pressing gently to soak. Let sit for 10–15 minutes or refrigerate overnight.
- Sprinkle chocolate chips evenly over the top and between croissant pieces.
- Bake uncovered for 35–40 minutes until golden and the center is just set.
- Let cool slightly, then dust with powdered sugar and serve warm.
Notes
- Use day-old croissants for better custard absorption.
- Prep the night before for a no-fuss morning bake.
- Add orange zest, espresso, or fruit for variation.
- Store leftovers in the fridge and reheat in oven or microwave.
Nutrition
- Serving Size: 1 piece
- Calories: 420
- Sugar: 20g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 160mg
