Description
This Chocolate Croissant Breakfast Bake is a decadent and easy brunch dish featuring buttery croissants soaked in a creamy custard with pockets of melted chocolate. Perfect for special mornings or holiday gatherings!
Ingredients
Units
Scale
- 1 (10 to 13-oz) package mini croissants, chopped
- 2 (8-oz) packages cream cheese, room temperature
- 1 1/3 cup sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups milk
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven:
- Set oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with cooking spray.
- Assemble the Bake:
- Spread the croissant pieces evenly in the prepared baking dish.
- Sprinkle the chocolate chips over the croissants.
- Prepare the Custard:
- In a mixing bowl, beat cream cheese until smooth.
- Add sugar, eggs, and vanilla, and mix until well blended.
- Slowly add milk and continue mixing until fully incorporated.
- Soak and Rest:
- Pour the custard evenly over the croissant pieces, ensuring they are well coated.
- Let sit for 20 minutes (or cover and refrigerate overnight for a richer texture).
- Bake:
- Bake uncovered for 35–40 minutes, or until the center is set.
- Remove from oven and let cool slightly before serving.
- Serve and Enjoy:
- Serve warm, optionally dusted with powdered sugar, or drizzled with chocolate sauce or maple syrup.
Notes
- Use Bakery Croissants: This recipe calls for pre-made, bakery-style croissants, not refrigerated crescent roll dough.
- Quick Softening Tip: To soften cream cheese quickly, microwave it for 20-30 seconds before mixing.
- Make Ahead: The bake can be assembled the night before and stored in the fridge, then baked fresh in the morning.
Nutrition
- Serving Size: 1 serving
- Calories: 450kcal
- Sugar: 30g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg