Chocolate Croissant Breakfast Bake
A flaky, buttery croissant breakfast bake loaded with rich chocolate chunks and a soft custard base—perfect for a cozy morning treat or brunch.
Ingredients
- - 6 croissants preferably 1–2 days old, torn into large chunks
- - 1 1/2 cups whole milk
- - 1/2 cup heavy cream
- - 4 large eggs
- - 1/3 cup granulated sugar
- - 1 tbsp vanilla extract
- - 1/4 tsp salt
- - 1 cup semi-sweet chocolate chunks or chopped chocolate bar
- - Powdered sugar for serving, optional
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish (about 8x8 inch or similar).
- Place the torn croissants into the baking dish and sprinkle the chocolate chunks evenly on top.
- In a large bowl, whisk together the milk, cream, eggs, sugar, vanilla extract, and salt until smooth.
- Pour the custard mixture evenly over the croissants, pressing lightly to ensure all pieces are coated.
- Let the dish sit for 10–15 minutes so the croissants absorb the custard.
- Bake for 30–35 minutes, or until the top is golden and the center is set.
- Remove from the oven and cool slightly. Dust with powdered sugar before serving if desired.
Notes
You can refrigerate the unbaked dish overnight and bake it the next morning.
Add a handful of chopped nuts like pecans or hazelnuts for crunch.
Serve with whipped cream, berries, or a drizzle of maple syrup for an extra indulgent breakfast.