Chocolate Croissant Breakfast Bake
Flaky croissants layered with rich chocolate and baked in a sweet custard mixture—this Chocolate Croissant Breakfast Bake is the perfect brunch indulgence to impress your family and guests!
Equipment
- 9×13 inch baking dish
- Mixing Bowl
- Whisk
- Spatula
Ingredients
Base
- 6 large croissants preferably day-old
- 1 cup semi-sweet chocolate chips
Custard Mixture
- 4 large eggs
- 1 cup whole milk
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
Finishing
- powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Tear croissants into bite-sized pieces and spread evenly in the baking dish.
- Sprinkle semi-sweet chocolate chips evenly over the croissants.
- In a bowl, whisk together eggs, milk, sugar, vanilla extract, and salt until smooth.
- Pour the egg mixture evenly over the croissants. Press gently to help them absorb the custard.
- Let rest for 10 minutes to absorb the mixture fully.
- Bake for 30–35 minutes, until golden brown and the center is set.
- Allow to cool slightly, then dust with powdered sugar if desired.
- Slice and serve warm. Enjoy!
Notes
Best with day-old croissants. Customize with nuts, fruits, or different types of chocolate. Can be prepared ahead and refrigerated overnight before baking.