Description
This Croissant Breakfast Bake with Chocolate Chips is a decadent and comforting dish perfect for a special morning treat. Stale croissants are layered with semi-sweet chocolate chips, then soaked in a rich custard made from whole milk, eggs, sugar, and vanilla. Baked until golden and puffed, this dish offers pockets of melted chocolate and a tender, custardy texture that’s sure to delight any breakfast lover.
Ingredients
Scale
Bakery
- 5 large day-old croissants, cut into 1-inch pieces
Dairy & Eggs
- 2 cups whole milk
- 4 large eggs
Baking & Sweeteners
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Chocolate
- 1 cup semi-sweet chocolate chips
Spices & Seasonings
- ¼ teaspoon salt
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Layer croissants and chocolate chips: Evenly distribute the cut croissant pieces in the prepared baking dish, then sprinkle the semi-sweet chocolate chips evenly over the top to create pockets of melted chocolate throughout the bake.
- Mix custard: In a mixing bowl, whisk together the whole milk, large eggs, granulated sugar, vanilla extract, and salt until the custard mixture is smooth and well combined.
- Pour custard over croissants: Pour the custard mixture evenly over the croissant pieces in the baking dish. Gently press down on the croissants to ensure they soak up the custard well, maximizing flavor and moisture.
- Let soak: Allow the croissant and custard mixture to soak for 10 to 15 minutes so the croissants absorb the liquid fully, leading to a tender and custard-rich texture.
- Bake: Place the uncovered baking dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and puffed. If the top browns too fast, tent lightly with foil to prevent burning.
- Cool and serve: Remove the bake from the oven and let it cool slightly before serving. Optionally dust with powdered sugar and garnish with fresh berries for an elegant presentation and added flavor.
Notes
- Using day-old croissants helps them absorb the custard without becoming too soggy.
- Feel free to swap semi-sweet chocolate chips with dark or milk chocolate depending on your preference.
- Allowing the custard to soak properly is key for a tender custard bake.
- Leftovers can be stored in the refrigerator and reheated gently.
- For a nutty twist, sprinkle chopped nuts over the top before baking.
