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–+ servings
Chocolate Croissant Breakfast Bake

Indulge with Chocolate Croissant Breakfast Bake Delight

This Chocolate Croissant Breakfast Bake combines buttery croissants with melty chocolate, creating a delicious breakfast treat perfect for brunch.
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Prep Time 15 minutes
Cook Time 50 minutes
Soaking Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 4 large Croissants Preferably day-old for better absorption.
  • 1 cup Semi-Sweet Chocolate Chips Use quality chocolate for rich melting.
  • 2 cups Whole Milk Feel free to substitute with a lighter milk alternative.
  • 4 large Eggs Flax eggs can be used for a vegan option.
  • 1/2 cup Granulated Sugar Adjust based on taste preference.
  • 1 teaspoon Vanilla Extract Almond extract can be an alternative.
  • 1/4 teaspoon Salt Balances sweetness.
For Serving
  • Optional Toppings Powdered sugar, fresh berries, or whipped cream add visual appeal.

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Slice day-old croissants into 1-inch chunks and arrange them in the greased dish. Sprinkle chocolate chips on top.
  3. In a mixing bowl, whisk together milk, eggs, sugar, vanilla, and salt until smooth.
  4. Pour the custard over croissants and chocolate, pressing down gently.
  5. Let the dish sit for 10-15 minutes to soak, if time allows.
  6. Bake uncovered for 45-50 minutes until golden brown on top and custard is set.
  7. Remove from oven, cool for 10 minutes, dust with powdered sugar, and serve warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1.5mg

Notes

For a make-ahead option, assemble the night before and refrigerate overnight. Allow to sit at room temperature for 30 minutes before baking.

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