Chocolate Croissant Breakfast Bake with Flaky Layers Recipe
This Chocolate Croissant Breakfast Bake is a decadent and flaky layered casserole featuring day-old croissants soaked in a rich custard mixed with semi-sweet chocolate chips. Baked to golden perfection, it makes for an indulgent yet easy-to-prepare morning treat, perfect for brunch or a special breakfast with its luscious chocolate pockets and creamy texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Croissant Layer
- 4 large croissants, preferably day-old
- 1 cup semi-sweet chocolate chips
Custard Mixture
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For Serving
- Powdered sugar, for dusting (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter or nonstick spray to prevent sticking and ensure easy removal.
- Layer Croissants: Slice each croissant into thick pieces. Arrange half of these pieces evenly in the bottom of the prepared baking dish to create the first layer.
- Add Chocolate Chips and Second Croissant Layer: Sprinkle half of the semi-sweet chocolate chips evenly over the croissant layer. Then, layer the remaining croissant pieces on top, followed by the rest of the chocolate chips for a rich chocolate distribution throughout.
- Mix Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt until the mixture is smooth and well combined, ensuring the custard will soak evenly.
- Pour Custard over Croissants: Pour the custard mixture evenly over the layered croissants and chocolate chips. Gently press down the croissants to help absorb the custard fully, but avoid squashing the pieces.
- Bake: Place the baking dish in the preheated oven and bake for 35 minutes or until the custard is set and the top has turned a beautiful golden brown color.
- Cool and Serve: Allow the bake to cool slightly after removing from the oven. Optionally, dust the top with powdered sugar before serving for a touch of sweetness and visual appeal.
Notes
- Day-old croissants are recommended as they hold up better and absorb the custard without becoming soggy.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- For a dairy-free version, substitute milk and cream with plant-based alternatives like almond or oat milk.
- Prepare the bake the night before and refrigerate before baking for a grab-and-go breakfast the next day.
- Ensure the custard is fully set by inserting a toothpick or knife in the center; it should come out clean.
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