Description
A rich and comforting Chocolate Croissant Breakfast Bake made with flaky croissants, melty chocolate, and a creamy vanilla custard—perfect for brunch or special mornings.
Ingredients
- 6 large croissants, torn into chunks
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp unsalted butter, melted (for greasing)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with melted butter.
- Arrange croissant pieces evenly in the baking dish.
- Sprinkle chocolate chips evenly over the croissants.
- In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt.
- Pour custard mixture evenly over croissants, gently pressing to soak.
- Let sit for 15 minutes to absorb, or cover and refrigerate overnight.
- Bake uncovered for 35–40 minutes, until puffed and golden and center is set.
- Remove from oven and cool slightly.
- Dust with powdered sugar before serving if desired.
Notes
- Use day-old croissants for best texture.
- Can be assembled the night before for easy morning baking.
- Serve with fresh berries or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-American