Description
Chocolate Croissant Breakfast Bake with Flaky Layers made with buttery croissants, chocolate, and eggs. Comforting, quick, and crowd-pleasing.
Ingredients
Scale
- 6–8 large day-old croissants (about 12 oz/340g), torn into 1-inch pieces
- 8 oz (225g) semi-sweet chocolate chips or chunks (high-quality chocolate makes a difference)
- 2 cups (475ml) whole milk
- 1 cup (240ml) heavy cream
- 5 large eggs
- ¾ cup (150g) granulated sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon kosher salt
- 2 tablespoons (30g) unsalted butter, melted
- 2 tablespoons (25g) turbinado sugar for topping (optional)
Instructions
- Step 1: Prepare your baking dish by greasing a 9×13-inch casserole dish with butter. Tear the day-old croissants into roughly 1-inch pieces and spread half of them evenly across the bottom of the dish. Sprinkle with half of the chocolate pieces, then add the remaining croissant pieces and top with the rest of the chocolate, ensuring chocolate is distributed throughout the layers.
- Step 2: In a large bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined and slightly frothy. Gradually whisk in the milk and heavy cream until you have a smooth custard mixture. Pour this custard slowly and evenly over the croissant and chocolate mixture, making sure all croissant pieces are moistened.
- Step 3: Gently press down on the croissant pieces with a spatula to help them absorb the custard. Cover the dish with plastic wrap and refrigerate for at least 2 hours or preferably overnight (up to 12 hours) for the best texture in your **Chocolate Croissant Breakfast Bake**.
- Step 4: When you’re ready to bake, preheat your oven to 350°F (175°C). Remove the breakfast bake from the refrigerator and let it sit at room temperature while the oven heats. Remove the plastic wrap and drizzle the melted butter over the top, then sprinkle with turbinado sugar for an extra crispy, caramelized finish.
- Step 5: Place the baking dish on a larger rimmed baking sheet (to catch any potential overflow) and cover loosely with aluminum foil. Bake for 25 minutes covered, then remove the foil and continue baking for another 20-30 minutes until the top is golden brown and crispy, and the custard is set but still slightly jiggly in the center.
- Step 6: Allow the **Chocolate Croissant Breakfast Bake with Flaky Layers** to cool for 10-15 minutes before serving. This resting period allows the custard to set further and makes it easier to portion. Serve warm, perhaps with a dusting of powdered sugar, fresh berries, or a drizzle of maple syrup.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 square
- Calories: 400 calories
- Sugar: 20 grams
- Sodium: 250 mg
- Fat: 25 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 2 grams
- Protein: 8 grams
- Cholesterol: 150 mg