Decadent Chocolate Croissant Breakfast Bake Recipe
A rich and indulgent breakfast bake featuring day-old croissants soaked in a vanilla custard with semi-sweet chocolate chips. This decadent dish is baked until golden and custardy, perfect for a special breakfast or brunch treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Main Ingredients
- 5 large croissants (preferably day-old), 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
Optional Toppings
- Powdered sugar, for dusting
- Fresh berries or whipped cream, for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prepare for the bake.
- Layer Croissants and Chocolate: Place the croissant pieces evenly in the baking dish. Sprinkle the semi-sweet chocolate chips over and between the croissant layers to distribute them evenly.
- Make Custard: In a large bowl, whisk together the whole milk, eggs, granulated sugar, vanilla extract, and salt until the mixture is fully combined and smooth.
- Soak the Croissants: Pour the custard mixture evenly over the croissants in the baking dish. Gently press down on the croissants with a spatula to help them absorb the custard thoroughly.
- Let Sit (Optional): Allow the croissant and custard mixture to sit for 15 minutes. This step helps the croissants soak up the custard for a more custardy texture.
- Bake: Bake the dish uncovered for 50 minutes, or until the top is golden brown and the custard is set. If the top browns too quickly, tent the dish with foil during the last 15 minutes of baking to prevent burning.
- Serve: Once baked, dust with powdered sugar and serve warm topped with fresh berries or whipped cream if desired.
Notes
- Day-old croissants work best as they absorb the custard without becoming too mushy.
- Use whole milk for a richer custard, but 2% milk can be substituted for a lighter version.
- If you prefer, dark or milk chocolate chips can be used instead of semi-sweet.
- Letting the bake sit before baking improves custard absorption but is optional.
- Covering with foil in the last minutes prevents over-browning of the top crust.
- This dish is best served warm, but leftovers can be refrigerated and reheated gently.
