Description
Indulge in a decadent Chocolate Croissant Breakfast Bake loaded with buttery croissants, rich chocolate, and fluffy eggs. Perfect for a cozy morning treat!
Ingredients
Scale
- 6 large croissants (about 9–10 ounces), slightly stale or day-old
- 2 cups whole milk
- 1 cup heavy cream
- 5 large eggs
- 2/3 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- 8 ounces semi-sweet chocolate chunks or chips (about 1 1/3 cups)
- 2 tablespoons unsalted butter, cut into small pieces
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
- Step 1: Prepare Your Baking Dish Start by generously buttering a 9×13-inch baking dish. This prevents sticking and adds another layer of rich flavor to your Chocolate Croissant Breakfast Bake. If you’re feeling extra indulgent, you can dust the buttered dish with a tablespoon of granulated sugar for a subtle caramelized effect around the edges.
- Step 2: Prepare The Croissants Tear or cut your croissants into roughly 2-inch pieces. If your croissants are fresh rather than day-old, place the pieces on a baking sheet and dry them in a 300°F oven for about 10 minutes. Arrange about two-thirds of the croissant pieces in your prepared baking dish, then scatter half of the chocolate chunks among them. Top with the remaining croissant pieces.
- Step 3: Create The Custard In a large bowl, whisk together the milk, cream, eggs, sugar, vanilla extract, and salt until completely combined and slightly frothy. This custard mixture is the heart of your breakfast bake, so take your time to ensure it’s well blended. The vanilla adds warmth while the salt enhances both the chocolate and buttery croissant flavors.
- Step 4: Combine Everything Slowly pour the custard mixture over the croissant pieces, making sure to soak each piece. Gently press the croissants down into the liquid to help absorption. Sprinkle the remaining chocolate chunks over the top and between any visible layers. Dot the surface with small pieces of butter and sprinkle with turbinado sugar if using.
- Step 5: Rest And Bake Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. When you’re ready to bake, preheat your oven to 350°F and remove the dish from the refrigerator to sit at room temperature for about 20-30 minutes. Bake uncovered for 40-45 minutes until the top is golden brown and crispy, and the center is set but still slightly jiggly. A knife inserted in the center should come out mostly clean with perhaps a bit of melted chocolate.
- Step 6: Serve Let the Chocolate Croissant Breakfast Bake cool for 10-15 minutes before serving. This resting period allows it to set further and makes it easier to slice into neat portions. Dust with powdered sugar just before serving for an elegant finishing touch.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 piece (approximately 200g)
- Calories: 612 calories
- Sugar: 30g
- Sodium: 326mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 181mg