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–+ servings
Chocolate Croissant Breakfast Bake

Chocolate Croissant Breakfast Bake for a Cozy Morning Treat

This Chocolate Croissant Breakfast Bake transforms breakfast into a special occasion with flaky croissants, rich chocolate, and a dreamy custard.
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Prep Time 15 minutes
Cook Time 35 minutes
Soaking Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 4 pieces Croissants Use day-old for best texture
  • 1 cup Semi-Sweet Chocolate Chips Can substitute with fresh berries
  • 4 large Eggs Essential for binding
  • 2 cups Whole Milk Dairy-free option: almond milk
  • 1/2 cup Granulated Sugar Adjust to taste
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  • Powdered Sugar Optional for dusting Adds a touch of sweetness before serving

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Tear the day-old croissants into bite-sized pieces and spread them across the greased baking dish.
  3. Sprinkle semi-sweet chocolate chips evenly over the croissant pieces.
  4. In a mixing bowl, whisk together eggs, whole milk, granulated sugar, vanilla extract, and salt until smooth.
  5. Pour the egg mixture evenly over the croissant and chocolate layers.
  6. Gently press down on the croissant pieces and let the dish sit for 10 minutes.
  7. Bake in the preheated oven for 30-35 minutes until golden brown and set.
  8. Let cool for 5-10 minutes before slicing and dusting with powdered sugar.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 10IUCalcium: 10mgIron: 8mg

Notes

Ensure croissant pieces soak for at least 10 minutes to maximize custardy texture. Store leftovers in an airtight container for up to 3 days.

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