Chocolate Croissant Breakfast Bake Recipe
This Chocolate Croissant Breakfast Bake is a decadent and easy-to-make dish perfect for a special breakfast or brunch. It combines flaky mini croissants with a creamy custard batter and rich semi-sweet chocolate chips, baked to a golden perfection. The result is a warm, custardy casserole that tastes like a cross between French toast and a chocolate cake, ideal for indulging your morning sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 35 to 40 minutes
- Total Time: 55 minutes to overnight (if refrigerated overnight before baking)
- Yield: 8 to 10 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
Base
- 1 (10 to 13-oz) package mini croissants, chopped
Custard Mixture
- 2 (8-oz) packages cream cheese, room temperature
- 1⅓ cups sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups milk
Mix-ins
- 2 cups semi-sweet chocolate chips
Instructions
- Prepare Oven and Pan: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Layer Croissants and Chocolate Chips: Scatter the chopped mini croissant pieces evenly in the prepared baking pan. Then, sprinkle the semi-sweet chocolate chips evenly over the croissants to ensure every bite has a delicious chocolate touch.
- Make the Custard Batter: In a medium bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the sugar, eggs, and vanilla extract, mixing thoroughly until well combined. Gradually pour in the milk and continue mixing until the custard mixture is smooth and homogenous.
- Combine and Soak: Pour the custard evenly over the croissants and chocolate chips in the pan. Let the bake stand at room temperature for 20 minutes to allow the croissants to soak up the custard. Alternatively, cover with plastic wrap and refrigerate overnight for enhanced flavor and texture.
- Bake the Casserole: Place the pan uncovered in the preheated oven and bake for 35 to 40 minutes, or until the center is set and the top is lightly golden. Remove from oven and let it cool slightly before serving warm.
Notes
- For best results, allow the croissants to soak overnight in the custard mixture in the refrigerator.
- You can substitute whole milk with half-and-half for a richer custard.
- Use mini croissants for even baking and better custard absorption.
- This bake can be reheated in the microwave or oven and makes great leftovers.
- Try adding nuts like chopped pecans or walnuts for extra texture.
Keywords: chocolate croissant bake, breakfast casserole, chocolate breakfast bake, custard bake, brunch recipe, easy breakfast, croissant casserole
