Description
This decadent Chocolate Croissant Breakfast Bake is the ultimate weekend treat, transforming simple buttery croissants into a rich, custard-soaked delight. Infused with pure vanilla and packed with pockets of melted semi-sweet chocolate, this comforting dish offers a perfect contrast of crispy edges and a creamy center. It is an easy, stress-free morning meal that will have the whole family gathering at the kitchen table in anticipation.
Ingredients
6 Croissants (day-old preferred)
6 Egg yolks
1 1/2 cups Whole milk
1/2 cup Heavy cream
3/4 cup Granulated sugar
2 tsp Vanilla extract
1/4 tsp Salt
1 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 375 degrees Fahrenheit and grease a 9×9-inch baking dish with butter.
Whisk together the egg yolks, whole milk, heavy cream, granulated sugar, vanilla extract, and salt in a large bowl until fully combined.
Tear the croissants into 1-inch pieces and add them to the egg mixture.
Gently toss the croissants until every piece is thoroughly moistened by the custard.
Stir in three-quarters of the chocolate chips into the mixture.
Pour the mixture into the prepared baking dish and sprinkle the remaining chocolate chips on top.
Bake for 55 minutes or until the top is golden brown and the custard is set.
Remove from the oven and let rest for a few minutes before serving warm.
Notes
Day-old croissants work best as they absorb the custard without becoming too mushy. You can substitute semi-sweet chocolate with dark chocolate for a less sweet, more intense cocoa flavor. Leftovers can be stored in the refrigerator and gently reheated in the oven or microwave.
- Prep Time: 15
- Cook Time: 55
- Category: Breakfast
- Method: Baking
- Cuisine: American