Description
This Chocolate Croissant Breakfast Bake combines flaky croissants, melty chocolate, and a rich custard in an easy, indulgent dish perfect for holiday mornings or weekend brunches. It feels fancy but comes together with minimal effort.
Ingredients
4 large croissants (preferably day-old), torn into pieces
1 cup chocolate chips or chopped chocolate
4 large eggs
1 cup milk (dairy or non-dairy)
1/2 cup heavy cream or coconut cream
1/3 cup maple syrup or sugar
1 tsp vanilla extract
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish.
- Tear the croissants into bite-sized pieces and spread them evenly in the dish. Sprinkle the chocolate on top.
- In a separate bowl, whisk together the eggs, milk, cream, maple syrup, vanilla extract, and salt until fully combined.
- Pour the custard mixture over the croissants and chocolate. Gently press down to ensure everything is soaked.
- Let it sit for 10 minutes to absorb the custard. For overnight prep, cover and refrigerate.
- Bake uncovered for 30–35 minutes, or until golden on top and set in the center.
- Let cool for 5 minutes before serving. Optional: dust with powdered sugar or drizzle with melted chocolate.
Notes
You can prepare the dish the night before and bake it fresh in the morning.
Day-old croissants work best as they absorb the custard better.
Try adding fruit like raspberries or bananas, or nuts like almonds or hazelnuts for variations.
For a richer chocolate flavor, mix cocoa powder into the custard or use dark chocolate chunks.
To reheat, microwave individual portions or re-crisp in the oven at 325°F (160°C).
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
