Description
This Croissant Breakfast Bake with Chocolate Chips is a decadent, custardy dish perfect for a weekend brunch or special occasion. Combining day-old croissants with a rich custard base and pockets of semi-sweet chocolate chips, it’s baked until golden and puffed for a comforting, melt-in-your-mouth treat. Easy to prepare and sure to impress, this bake delivers a delicious balance of buttery croissant, creamy custard, and melty chocolate.
Ingredients
Scale
Croissant Base
- 5 large day-old croissants, cut into 1-inch pieces
- 1 cup semi-sweet chocolate chips
Custard Mixture
- 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, which results in a tender and custardy bake.
- Bake: Place the uncovered dish in the oven and bake for 45–50 minutes until the top is golden brown and puffed. If the bake starts browning too quickly, lightly cover with foil to prevent burning.
- Cool and serve: Remove from the oven, allow it to cool slightly, then serve warm. Optionally, dust with powdered sugar and garnish with fresh berries for an elegant presentation and extra flavor.
Notes
- Using day-old croissants helps them absorb the custard better without falling apart too quickly.
- For a dairy-free version, substitute whole milk with almond or oat milk and use dairy-free chocolate chips.
- Letting the dish soak before baking ensures a richer, more custardy texture.
- Cover with foil if the top browns too quickly during baking to avoid burning.
- Serve warm with powdered sugar and fresh berries for added flavor and presentation.
