Description
This Croissant Breakfast Bake with Chocolate Chips is a decadent yet simple dish perfect for brunch or a special breakfast treat. Day-old croissants are layered with semi-sweet chocolate chips and soaked in a rich custard mixture, then baked to golden perfection, resulting in a warm, custardy, and chocolatey delight that’s easy to prepare and sure to impress.
Ingredients
Scale
Ingredients
- 5 large day-old croissants, cut into 1-inch pieces
- 1 cup semi-sweet chocolate chips
- 2 cups whole milk
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 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 ensure easy cleanup.
- Layer croissants and chocolate chips: Evenly distribute the croissant pieces in the prepared baking dish, then sprinkle the semi-sweet chocolate chips over them to create pockets of melted chocolate throughout the bake.
- Mix custard: In a mixing bowl, whisk together the whole milk, eggs, granulated sugar, vanilla extract, and salt until the mixture is smooth and well combined, forming a rich custard base.
- Pour custard over croissants: Pour the custard mixture evenly over the croissant pieces, gently pressing the croissants down so they soak up the custard thoroughly for maximum flavor and moisture.
- Let soak: Allow the mixture to sit for 10-15 minutes so the croissants absorb the custard fully, resulting in a tender and moist bake.
- Bake: Place the uncovered dish in the preheated oven and bake for 45–50 minutes until the top is golden brown and puffed. If the bake browns too quickly, lightly cover with foil to prevent burning.
- Cool and serve: Remove from the oven and let cool slightly. Serve warm, optionally dusted with powdered sugar and garnished with fresh berries for an elegant presentation and added flavor.
Notes
- Using day-old croissants allows them to better absorb the custard without becoming too soggy.
- Feel free to substitute semi-sweet chocolate chips with dark or milk chocolate based on preference.
- If you don’t have whole milk, 2% milk can be used but whole milk provides a richer custard.
- The bake can be prepared the night before and refrigerated overnight before baking.
- To keep the top from burning, tent loosely with foil during the last 10-15 minutes if needed.
- Serving with fresh berries and a dusting of powdered sugar adds freshness and sweetness balance.
